Barbecue sauce recipe request and pulled pork ideas

[freemotion]

Anyone have a good bbq sauce recipe.....free of other manufactured products, just real ingredients like tomato sauce? I will replace any sugar with raw honey and/or stevia. I like a sauce that is on the sweet side, and a bit spicy....A recipe containing ketchup and/or mustard would do, too, as I made my own from scratch. No Worcestershire sauce or liquid smoke, etc, though, please.

I cooked up a pork shoulder and want to make bbq sandwiches with the pulled pork. I haven't done this in a few years, since I stopped using store-bought bbq sauce with HFCS and chemicals in it....but it was yummy!

Any other things you like to do with pulled pork? I was going to make a gravy with cream of mushroom soup for a different taste for another meal. Looking for other ideas and recipes.

 

[noobiechickenlady]

Yum yum!

1/2 cup water
1 cup ketchup (mine is just tomato sauce with a little salt, sugar, garlic & whey)
3-4 tablespoons molasses (Honey would work great!)
2 tablespoons mustard (spicy homemade is ALL I use now
1 medium onion, chopped (I like to saute them first in a little butter)
2 cloves garlic, pressed or 1 tablespoon garlic powder
1/2 tablespoon chili powder or chopped peppers
Salt & pepper to taste

Whirl in food processor until smooth, simmer for 15 minutes or so to thicken.

This is the base recipe I use, I always tinker with it when I cook though, sometimes more garlic, sometimes a little hotter or sweeter.

Pork and a fruit sauce (apricot, cranberry, pineapple or peach) is terrific. Just like BBQ sandwiches, just a different sauce.

 

[Occamstazer]

You're making a food I adore! My favorite thing to do with pulled pork is the Pig in the Garden.
Big plate of greens, I use the spring mix but I get romaine for family members who won't eat the "weeds". Add tomato, cuke, banana peppers, shredded cheddar, slivered toasted almonds, and a heaping pile of pulled pork. Drizzle with BBQ and some ranch dressing.
YUM.
I copied it from the one they serve at Jim n Nick's in Birmingham.

 

[SKR8PN]

I have to go for a test drive and pick up parts. I'll post you a couple of really good recipes when I get back.

TTFN

 

[SKR8PN]

This barbecue sauce has a sweet flavor from the combination of cherry soda, cherries and cherry jam. While you might think this a strange barbecue sauce the taste is fantastic and it works well on most any kind of meat.
INGREDIENTS:
3/4 cup black cherry soda
1 can (17 ounces) bing cherries, drained
1/4 cup dry red wine
3 tablespoons cherry jam
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
salt and pepper to taste
PREPARATION:
Combine 1 tablespoon of wine with the cornstach and mix until it forms an even paste. Set aside. Combine remaining ingredients in a saucepan and bring to a low boil. Reduce heat and simmer for 5 minutes, stirring. Add the cornstarch paste and return the sauce to a boil stirring constantly. All to boil until the sauce thickens. Remove from heat and allow to cool

One whole dried chipolte will kick it up to the right notch or that is what I have been doin. I would reduce the cinnamon down and add some more jam to bring out the cherry more ifin that is your taste. I also use a blender to combine the ingredents to the proper consistancy.





This is a finishing sauce with Carolina Treet.

1/2 gallon cider vinegar
18oz Carolina Treet Original
2-16oz Karo Pancake syrup
3 tbls salt
4-6 tbls crushed red pepper
8 tbls sugar
Shake, Shake, Shake.. Let sit two days to mellow.

Makes a great finishing saucethis is what everyone wants when I cook a whole hog for dipping








Jack Daniels BBQ sauce.
- 1/2 gal. chili sauce

- 1 quart Jug (brand) BBQ Sauce

- 1 quart Open Pit regular BBQ Sauce

- 2 bottles Jack Daniels #7 grilling sauce

- 1/2 cup "seasoned" pepper

- 1/2 cup dry minced onion

Really simple recipe. Really good recipe!







MAPLE BBQ SAUCE .. YOUR GONNA BE SURPRISED BY THIS ONE .. SLICE AND REMOVE SEEDS FROM ONE OR TWO JALOPENA PEPPERS. SAUTE' ONE LARGE RED ONION, THICK SLICED. TWO CRUSHED GARLIC CLOVES AND THE JALOPENA'S.. JUST TILL TRANSLUCENT, DO NOT BROWN .. ADD ONE DOZEN MARISCHINO CHERRIES WITH JUICE , SMALL CAN OF CHUNK PINEAPPLE, WITH JUICE AND 1/2 TO 3/4 CUP DARK MAPLE SYRUP ..SIMMER BRIEFLY (TO HEAT THROUGH) LET SIT A SHORT TIME TO COOL AND USE IMMEDIATELY .. HINT ..VARIOUS FRUITS I HAVE USED TO EXCHANGE WITH PINEAPPLE INCLUDE PEACHES ..ETC.. EXCELLENT ON RIBS SIMPLY USE AS DIPPING SAUCE OR APPLY TO MEATS BRIEFLY BEFORE SERVING









Maple syrup, white wine, Dijon mustard, heated together in a saucepan.

You can figure out the proportions for yourself, but I use this for smoked turkey.

Not a cooking sauce--a dipping one.








Mike Mills: Apple City Barbecue Sauce

In the world of barbecue, champion pitmaster Mike Mills is affectionately known as "The Legend." That title surely qualifies him to share a special series of yummy BBQ recipes in honor of the Big Apple BBQ event this weekend, featuring pitmasters from around the country.

Here, Mike Mills shares his recipe for Apple City Barbecue Sauce:

mills_1.jpg

* Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.

* Bring to a boil over medium-high heat. Stir in the onion. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.

* Allow to cool, then pour into sterilized glass bottles. Glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.

* Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another to teaspoon. Be careful; a little cayenne goes a long way.

 

[freemotion]

Wow! So many recipes, so little time!

I made yours, Noobie, since it was the only one posted when I started dinner. I didn't want to use that much of my precious fermented ketchup, since it took months to taste good, so I used a can of tomato paste and more water.

Something was definitely missing.

Vinegar....without ketchup, there was no vinegar taste. So I added a glug of ACV and it was much better. I also used a combination of fermented hot peppers and a few shakes of dried cayenne powder. Yum!

 

[SKR8PN]

Freemotion..........would you like a nice rub recipe to go on that pulled pork before you cook it? I happen to have one that will have your tongue slapping your lips silly.

Oh...and PLEASE tell me your cooking this pork, low and slow, over a WOOD fire.............

 

[freemotion]

Oh, how I wish! I had to settle for browning it in castiron and simmering it on top of the stove in a stainless steel stock pot.

Dutch oven would be next.

I have no source to cook over an open fire....my woodstove is not a cookstove, although I do use the top of it a lot.

I would like the rub recipe, if you are willing to give it to the heathen likes o' me!

 

[Blue Skys]

I vote for Carolina Style sauce - ACV, red pepper flakes, little mustard, garlic, hot sauce if you like - maybe a touch of home made ketchup.

I grew up in VA and every time I get a little home sick I cook up a pork shoulder and go crazy on the vinegar sauce!!! It's even better the next day!

 

[Dace]

As for leftovers, I love a pile of BBQ pork over a bed of coleslaw! YUM!!!

Also you can't beat a mess of stir fried veggies with pork, with some garlic and fresh ginger YUMMY!

or tacos/burritos.....pork, homemade refrieds, cheese, avo, salsa, yogurt and a squeeze of lime.....SUPER YUM!