Recipe for BBQ sauce to go with shredded pork shoulder?
I slow-cooked up a big pork shoulder with an ancho/cinnamon/cocoa rub. Since there were plenty of leftovers, I wanted to whip up a nice BBQ suace to use as needed with the shredded pork. Since we are talking pork, I assume a vinegar sauce recipe would work best but I'm open to any and all suggestions.
Give this a shot. I have made it exactly as written which was a little spicy, although not overly hot. You can tone it down like the directions say. Tastes really good and not hard to make.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped
2 tablespoons vegetable oil
24 ounces canned tomatoes -- drain 1/2 the juice
1 1/2 cups cider vinegar
1 cup ketchup
1/4 cup orange juice
2 tablespoons mustard -- (the plain old
-- yellow sandwich
-- spread kind)
2 tablespoons dark brown sugar -- packed
2 tablespoons regular sugar
1/2 tablespoon paprika -- (sweet Hungarian if
-- you can)
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 tablespoon chili powder
1/2 tablespoon red pepper flakes
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1. Sauté 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.
I have cooked dry rubbed pulled pork on the grill outside and then finished it in the oven in a LC french oven braising in Emeril's sauce (above). When done, I pour off the sauce and drippings and put it through a gravy separator and use that for the finishing sauce. Sometimes I add a little more vinegar to thin it out.
if you're wanting an eastern-nc style vinegar sauce, leave the ketchup out.
apple cider vinegar, brown sugar, chili flake, salt, and pepper... simmered together for awhile. as far as quantities go, i always do it to taste--a touch more sugar than you think you need is probably the most important thing. the flip side is, though... if you have all those earthy flavors in the rub, it might not go quite as well with a vinegar based sauce. most southern bbq is done with a simpler garlic/salt/pepper rub. have fun either way!
I roasted a pork shoulder with a similar rub and I used Emeril's recipe for a corresponding bbq sauce that was delicious.
1 cup apple cider vinegar
1 cup ketchup
1TBS yellow mustard
3 TBS dark brown
1 tsp salt
1/2 tsp dired crushed red pepper
Combine and whisk well to dissolve sugar.