Ingredients:
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, yellow (like French's)
2 tablespoons dark brown sugar -- packed
2 tablespoons regular sugar
1/2 tablespoon paprika, sweet Hungarian is best
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 |
Preparation:
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.
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 |
