BAR-B-QUE Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 C. Ketchup
1/2 C. Mustard
1/2 C. Honey
1/2 C. Molasses
1/2 C. Lemon Juice
3/4 C. Cider Vinegar
1/3 C. Worcestershire Sauce
3/4 C. Heinz 57
1 1/2 t. Salt
1 1/2 t. Black Pepper
1 T. Chili Powder
2 t. Liquid Smoke
1 t. Crushed Red Pepper Flakes
* 1 1/2 t. Garlic Powder
* 1 1/2 t. Onion Powder
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Directions: |
Directions:Mix all ingredients into a 3-4 qt. sauce pan over low heat, bring to a boil, stirring frequently.
Simmer for 60 min. or more -- stirring often.
* Can substitute 3-4 cloves garlic and 1/2 med. onion (finely diced/minced); Saute in small amount of oil till tender. |
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Personal
Notes: |
Personal
Notes: Have used this sauce for Pork Bar-B-Que on our pork roasts (Boston Butt or a fresh pork shoulder) cooked in a slow-cooker. This will be enough to do a 8-10 lb. roast and still have enough left to top-dress the sandwiches. Of course down in this part of the country most people will also use some "Eastern North Carolina Bar-B-Que Sauce" (A cider vinegar-based sauce with spices) on top of everything else.
P.S. I cook the roast with only salt-n-pepper, till tender, (near falling off the bone - but not quite) then clean it of fat-skin-bones, then pull or chop it -- return it to the slow-cooker and add sauce to desired taste.
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