BBQ Sauce

[PugwasHDJ80]

Made some slow roast pork shoulder the other night- but the oven was a bit hot (it was in for 16 hours) and its come out slighly tougher than hoped (had it been in at the temperature i wanted it, then it would have been amazing).

So want to take the leftovers and heat them in some sort of spiecy sauce- any ideas?

[RVVUNM]

Tomato sauce, Honey, lemon and mustard mixed up and either poured on or used as a dip.

[Stu R]

1 cup of brown sugar
1.5 cups of tomato ketchup
1/3 cup cider vinegar
1/4 cup water
1 tbsp lee & perins
1 tbps mustard
1 tsp tabasco sauce
1 tsp cayenne
1 tsp paprika

bring the water to a simmer, add your dry stuff, then the wet, once the sugar's dissolved season it, cool it and demolish it. Goes very well with pulled pork etc.

[D1ngd0ng]

1/2 jar of redcurrant jam/jelly
2tbs runny honey
2tbs dark soy
2 cloves garlic
Thumb size piece of ginger
Chilli flakes to preference

heat gently till a sticky gloopy mess and pour over your pork (I think this very marinade is somewhere in the Photo of Your Dinner thread as I use it for making spare ribs with)

[PugwasHDJ80]

thanks guys

sort of mixed the two recipes together and it was hugely succesful

Mrs P likes neither pork nor BBQ sauce, but said this was amazing and even licked the plate clean (literaly )

[BPC7]

After purchasing my first Weber charcoal bbq at the weekend I am eagerly reading this forum for recipes and things to cook on it.

I am going to get some ingredients for the home made bbq sauce described above but which mustard, english/american or other, should I get please?

[Stu R]

You can use pretty much any mustard. I generally stick with yellow american mustards like French's, but German mustard works very well too. Most of the US mustard BBQ sauces have their origins in old world german recipes - not much the Germans don't know about pork and mustard after all!

I put a recipe for pulled pork in the BBQ thread a while ago, it's worth digging out. Always nice to start by marinading the pork in cider vinegar first, then slap some a generous smattering of mustard on before you put your dry rub on. Gives it oodles of flavour.

Edited by Stu R on Wednesday 15th February 14:49

[Wadeski]

Stu R said:

You can use pretty much any mustard. I generally stick with yellow american mustards like French's, but German mustard works very well too. Most of the US mustard BBQ sauces have their origins in old world german recipes - not much the Germans don't know about pork and mustard after all!

I put a recipe for pulled pork in the BBQ thread a while ago, it's worth digging out. Always nice to start by marinading the pork in cider vinegar first, then slap some a generous smattering of mustard on before you put your dry rub on. Gives it oodles of flavour.

Edited by Stu R on Wednesday 15th February 14:49

wot this man sez.