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