Pork Mop and Honey Finishing Sauce
May 6, 2019
Ingredients
- 1 cup peanut oil
- 1/4 cup celery
- minced
- 1/2 cup onion
- minced, (Yellow)
- 2 1/2 tablespoons garlic
- minced
- 1 1/2 cups tomato juice
- 1/2 cup Yoshida's Teriyaki sauce
- 1/4 cup lemon juice
- 2 tablespoons brown sugar
- 4 bouillon cubes
- (beef)
- 1 cup water
- 1/4 cup Reno Red chile powder
- 1 tablespoon New Mexico light chile powder
- 2 cups apple juice
- 2 teaspoons Chinese hot mustard
- (dry)
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon cayenne
- 3 teaspoons balsamic vinegar
- 1 teaspoon allspice
- 5 pounds country style pork ribs
- (sliced Boston butt)
Directions
- Step 1 Add the peanut oil to a sauce pan. Then add the celery, onion and garlic. Simmer for fifteen minutes.
- Step 2 Then add remaining ingredients. Bring to a boil and then let simmer for 1 1/2 hours.
- Step 3 Put the pork in the smoker and turned up the heat to 230F.
- Step 4 Mop every half hour for around 3 hours
- Step 5 Finishing sauce I had maybe half of mop left and added, 1/2 cup honey and a 1/2 cup maple syrup. Heat up separately
- Step 6 Serve with coleslaw