Ingredients Jump to Instructions ↓

  1. 1 Onion - chopped (large)

  2. 2 tablespoons 30ml Vegetable oil

  3. 24 oz 681g Canned tomatoes - drain

  4. 1/2 the juice

  5. 1 1/2 cups 355ml Cider vinegar

  6. 1 cup 237ml Ketchup

  7. 1/4 cup 59ml Orange juice

  8. 2 tablespoons 30ml Mustard, yellow (like French's)

  9. 2 tablespoons 30ml Dark brown sugar - packed

  10. 2 tablespoons 30ml Regular sugar

  11. 1/2 tablespoon 7 1/2ml Paprika, sweet Hungarian is best

  12. 1/2 tablespoon 7 1/2ml Salt

  13. 1/2 tablespoon 7 1/2ml Black pepper

  14. 1/2 tablespoon 7 1/2ml Chili powder

  15. 1/2 tablespoon 7 1/2ml Red pepper flakes

  16. 2 teaspoons 10ml Black pepper

  17. 1/2 teaspoon 2 1/2ml Cayenne pepper

  18. 1/2 teaspoon 2 1/2ml Ground cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Saute the onion and oil in heavy saucepan for 5 minutes or so. Add the remaining ingredients and let it simmer for an hour or 2 (until it thickens a bit and the flavors have a chance to fight it out and become one). Note: You may want to cut back a little on the heat at first (chili powder, red pepper flakes, cayenne pepper, black pepper) as this stuff is hot. After it's cooked for an hour, gradually add the desired amount of heat until you reach your limit. Let it simmer just a tad longer and move on to the next step.

  2. Let the sauce cool down so it's easy to handle without burning your self. Take a hand blender and puree the stuff. You could also pour the sauce into your upright bender and puree it. I find it easier to use the hand blender.

  3. Take your best pulled pork and put however much you want into a pan. Add as much sauce as you like to the meat and get it all nice and hot together.

  4. Pile your pulled pork and sauce mixture on a sandwich roll and enjoy. The way I usually do it is perform step one on Friday night while I'm rubbing down my butt with my favorite rub. Saturday morning I fire up the smoker and smoke my butt all day. Saturday afternoon I continue with step 2 of the sauce. I warm the sauce up a little bit and puree it. When the pork is done, I go to step 3. This recipe is a work in progress, so if you try it, let your comments be known. Posted to the BBQ List by "Dave Morrow" on Aug 26, 1998.


Send feedback