Monday, April 17, 2017

Memphis-Style Barbecue Sauce

I decided to serve barbecued pork sandwiches on our Memorial family gathering.

Along with a salad full of healthy greens, a fruit plate, fresh corn-on-the-cob, some chips, and my favorite chocolate chip cheesecake with fresh sliced strawberries for dessert.  Well, maybe a scoop or two of vanilla ice cream as well. The menu turned out to be a nice combination. I had everything planned ahead, the pork roasts were in the slow cooker covered in my favorite brand of BBQ sauce and it was a nice feeling not to be rushed.

Oddly... I found my husband going through the spice cupboard. This is a man who you usually find after the food is prepared or doing dishes, not to often  in a spice cupboard.  He had brought home a new recipe he wanted to try for our pork sandwiches. A fellow co-worker had made this and my husband copied the recipe. Luckily we had everything he needed and he made a really nice BBQ sauce. The recipe is originally from the Food Network Magazine, the only thing we decided to do differently, was to not strain the onions at the end.

I had prepared the pork roast as in my blog and recipe,  Just Like Pulled Pork. At the point of shredding the pork and adding more sauce, instead of adding my usual favorite, Sweet Baby Ray's, we used my husband's homemade sauce.  Delicious, and a huge hit with the family. Everybody even poured more over their meat while building their sandwich.

Another nice addition some like on this sandwich is shredded cabbage.

So here is another option for this recipe. Use a bottled sauce in the slow cooker and again after shredding the pork, or use a bottled sauce in the slow cooker and prepare a fresh sauce to add after shredding the meat. And don't forget to serve some on the side!

This sauce is gluten free (check labels on ingredients) and can be used on any type of barbecued meat.

Memphis-Style Barbecue Sauce        Makes about 1 quart
2 tbsp. vegetable oil                                         1/4 cup Worcestershire sauce
1 cup chopped onion                                        3 tbsp. molasses
2 cloves garlic, smashed                                    3 tbsp. yellow mustard
3 cups ketchup                                                 1/2 tsp. ground celery seed
1/2 cup apple cider vinegar                                Kosher salt
1/4 cup packed dark brown sugar                      1 to 2 tsp. liquid smoke            
1/4 cup steak sauce ( we used A.1.)

Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6-7 minutes. Stir in the ketchup, 1 cup water, the vinegar, mustard, celery seed and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. Stir in the liquid smoke. Strain the sauce, pressing on the solids to extract any liquid. Again, we omitted this last step.

BBQ season its here and now. It's such fun trying new recipes!

No comments:

Post a Comment