Damn! That’s Good Barbecue!
Well, I think I’ve outdone myself this time! I was inspired to make BBQ Pulled Pork this week – thanks to a recommendation from Sarah. Sarah told me about this McCormick seasoning mix for slow-cooker pulled pork, and I went out and bought it. Three years ago. When I went into my pantry last night, I found the hopelessly expired package of seasoning. Damn.
THEN – I recalled that I made some homemade BBQ Sauce last week, and I was saved! I poured a cup and a half or so of the sauce (recipe below) over a 3-lb boneless pork blade roast in the crockpot, added 1/4 cup dark brown sugar (’cause I felt like it), cooked it all day, and VOILÁ! An incredible EASY and Wendalicious dinner (I served it over rice with some corn bread on the side). I’m guessing using the packaged seasoning would have been easy, too, but…
Try it and tell me what you think!
Makes 1-½ quarts
- 1 ½ cups chopped yellow onions (1 large onion)
- 1 tablespoon minced garlic (3 cloves)
- ½ cup vegetable oil
- 1 cup tomato paste (10 ounces)
- 1 cup cider vinegar
- 1 cup honey
- ½ cup worcestershire sauce
- 1 cup Dijon mustard
- ½ cup soy sauce
- 1 cup hoisin sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ tablespoon crushed red pepper flakes
- In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned.
- Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes.
- Use immediately or store in the refrigerator.
This sauce is kick-ass on chicken, grilled slowly over low coals. It also makes a fantastic dipping sauce.