Dave Morrow's Pulled Pork Sauce
April 26, 2019
Ingredients
- 1 large onion
- chopped
- 2 tablespoons vegetable oil
- 24 ounces canned tomatoes
- drain 1/2 the juice
- 1 1/2 cups cider vinegar
- 1 cup ketchup
- 1/4 cup orange juice
- 2 tablespoons mustard
- yellow (like French's)
- 2 tablespoons dark brown sugar
- packed
- 2 tablespoons regular sugar
- 1/2 tablespoon paprika
- sweet Hungarian is best
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon chili powder
- 1/2 tablespoon red pepper flakes
- 2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
Directions
- Step 1 Sauté‚ the onion and oil in heavy saucepan for 5 minutes or so.
- Step 2 Add the remaining ingredients and let it simmer for an hour or 2 (until it thickens a bit and the flavors have a chance to fight it out and become one).
- Step 3 Note: You may want to cut back a little on the heat at first (chili powder, red pepper flakes, cayenne pepper, black pepper) as this stuff is hot.
- Step 4 After it’s cooked for an hour, gradually add the desired amount of heat until you reach your limit.
- Step 5 Let it simmer just a tad longer and move on to the next step. Let the sauce cool down so it’s easy to handle without burning your self.
- Step 6 Take a hand blender and puree the stuff. You could also pour the sauce into your upright bender and puree it, even easier to use the hand blender.
- Step 7 Take your best pulled pork and put however much you want into a pan. Add as much sauce as you like to the meat and get it all nice and hot together.
- Step 8 Pile your pulled pork and sauce mixture on a sandwich roll and enjoy.
- Step 9 The way I usually do it is prepare sauce on Friday night while I’m rubbing down my butt with my favorite rub. Saturday morning I fire up the smoker and smoke my butt all day.