I like my barbecue sauce slightly sweet, with some vinegar tanginess, and a little bit of a kick. This one has all three. I call this recipe barbecue sauce for pulled pork because of the pork roast pan drippings that are added. But, this is a good barbecue sauce for anything. If you’re not making the pulled pork don’t worry about the pan drippings. Just leave them out. And if you like more of a kick add more chipotle peppers and adobo sauce.
Ingredients
1 tablespoon Butter
2 cloves Garlic – finely minced
2 cups Ketchup
1 cup Cider Vinegar
½ cup Dark Brown Sugar - packed
½ cup Molasses
½ cup Dijon Mustard
½ cup Worcestershire Sauce
1 teaspoon Kosher Salt
½ teaspoon Cayenne Pepper
1/3 cup Pork Roast Pan Drippings
1 Chipotle Pepper (from canned chipotle peppers in adobo) – seeded and finely chopped-optional
1 tablespoon Adobo Sauce from can-optional
Melt butter in a large saucepan over medium heat. Add garlic and cook for about 1 minute. Do not let the garlic burn. Add all the remaining ingredients and stir until thoroughly combined. Bring to a boil then simmer for 20 to 30 minutes until sugar has completely dissolved and flavors have come together.
Makes about 4 cups
1 comment:
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