To be completely honest, we're sharing a family secret...
This original barbecue sauce recipe comes from a dear friend that has been perfecting this recipe for years. One day we hope to convince him to bottle and sell his creation, but until then you'll have to try recreating his magic yourself!
This sauce is perfect for pulled pork, but equally wonderful all other pork and poultry.
1 c. apple cider vinegar
1 c. tomato puree
1/4 c. water
¼ c. minced onion (or 1/8 c onion flakes)
2 T. minced garlic (or 1 T granulated garlic)
2 T. vegetable oil
2 T. molasses*
2 T. granulated maple sugar*
1 T. Worcestershire sauce
1 T. paprika
1 T. mild chile powder
1 t. salt
1 t. black pepper
2 t. dried organo
*our sauce is a bit on the tangy/spicy side, if you'd prefer a sweeter sauce increase maple and/or molasses. If you don't have granulated maple on hand, maple syrup will work too!
Warm oil in a saucepan over low heat. Add garlic and onion, saute until wilted but do not overcook. Add all of the spices and toast lightly. Add molasses, granulated maple sugar, water, Worcestershire, and mix well- cook for 2-3 minutes. Add tomato, stirring over low heat for 5 minutes, then add vinegar. Simmer for 30-45 minutes on low heat, stirring to avoid overheating. Turn heat off and let the sauce stand for a few hours, where it will thicken at room temperature. Run through it with an immersion blender if possible. Gently reheat before serving.