pork essentials: cheeky bbq sauce

How To Make pork essentials: cheeky bbq sauce

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  PREP/PREPARE
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  What will you need? You will need a blender, and a good size pot. My favorite pot for this recipe would be a Dutch oven.
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  What to serve with it? This is a sauce that is designed to be used with shredded pork, it can be mixed in with the pork, as I show in this recipe, or just used as a BBQ sauce on the side.
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  Storage Of Homemade Condiments, Spices, and Sauces Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. If stored in the fridge, this sauce should last 3 – 4 weeks. FYI: This sauce can be frozen, and in which case it will last for six months or longer.
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  Homemade Ketchup Okay, this may seem like a lot of time to spend on making ketchup; however, the time spent is well worth the flavor you get on the other side. Plus, since you’re making it from scratch, you can vary the ingredients to suit the occasion. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
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  Gather your ingredients (mise en place).
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  Add the bacon to your pot and set the heat to medium-low. Cook and stir the bacon until it releases its fat, and begins to slightly brown, but do not let it burn, about 8 – 10 minutes. Add the chopped onion to the pot, and stir until they soften, about 6 – 8 minutes. Add the chopped garlic, then stir until fragrant, about 60 seconds. Add all of the dry ingredients and stir until they are combined into the bacon/onion mixture. Deglaze the pan with the sherry, until it is almost totally evaporated, about 3 – 4 minutes.
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  Add the beer, and simmer and stir for about 2 – 3 minutes. Add the remainder of the wet ingredients then simmer and stir for about 30 minutes.
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  Add the contents to a blender or stand mixer.
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  Let it cool down for about 15 minutes, and then blend until smooth.
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  PLATE/PRESENT
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  For this batch, I mixed it in with some 8-hour shredded pork shoulder and served it on buns with tomatoes and fresh coleslaw. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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