I make pulled pork from large Boston butt roasts so often that I need to find new sauce recipes from time to time. I wanted a basic tomato mustard brown sugar sauce the other night and I wanted to use ingredients that were already in my pantry. I found a recipe that was perfect, using everything I usually do but with a few tweaks. It was SO good! I got lucky on this recipe!
I’d made a huge amount of pulled pork but roasted it with just onions, salt and pepper. We didn’t want a large amount of one flavor in the pork. I had plans for using it in several ways. I wanted to make carnitas with some of the pork. I also had a new recipe for chili using pulled pork that I was eager to try. And finally I wanted some good old BBQ sauce soaked pulled pork for sandwiches. It was a lot of pork for two of us; I didn’t want to burn out on same old, same old.
Basically you can throw this together in 15 minutes. I measured everything for the BBQ sauce recipe into a large saucepan, brought it to a bubble, then reduce the heat and let it cook for about 10 minutes.
The sauce smelled great, you could just imagine the taste as it filled the kitchen! It also bubbled all over my stove and floor, but that wasn’t a huge problem. That’s why they make paper towels! I let it cool and stored it in a container in the fridge until the next day.
I used about 3 pounds of the pulled pork the next day. I put it into a crockpot with two cups of the barbecue sauce for an hour on high and an hour on low.
The meat absorbed the sauce nicely and was amazing on buns later with a little cole slaw on top. This will probably be my go-to regular barbecue sauce from now on.
Remember to remove the bay leaves before serving. Yes, it’s a bit of a hunt to find them! The pulled pork is excellent leftover, warmed in the microwave. It can also be frozen in portions if you want to make a large batch for quick meals later.
Pulled Pork BBQ Sauce
2 cups ketchup
1 cup brown sugar; packed
1/2 cup spicy brown mustard
1/2 cup apple cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons garlic salt
2 tablespoons paprika (or 1 tablespoon smoked paprika which is what I used)
1 tablespoon ground mustard
1 tablespoon onion powder
2 bay leaves
Measure all ingredients into a medium saucepan over medium high heat. Whisk to combine.
Bring to a boil, stirring often and beware of pot bubbling all over the stove and floor.
Cook 10 minutes or until sauce is slightly thicker and darker in color.
Refrigerate up to one week or freeze to store for several months.
Makes about 3 cups.
Adapted from So Good Blog