Prep 15 mins
Cook 35 mins
- 1 1⁄2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne pepper, Ground
- 1⁄2 lb bacon, minced
- 1 1⁄2 cups onions, Chopped
- 2 cups pork or 2 cups beef stock or 2 cups chicken stock
- 1 1⁄2 cups bottled chili sauce
- 1 cup honey
- 3⁄4 cup dry-roasted pecans, chopped
- 5 tablespoons orange juice (1/2 orange)
- 1⁄2 orange, rind of
- 2 tablespoons lemon juice (1/4 lemon)
- 1⁄4 lemon, rind of
- 2 tablespoons garlic, Minced
- 1 teaspoon Tabasco sauce
- 4 tablespoons unsalted butter
- Combine the seasoning mix ingredients in a small bowl and set aside.
- In a 2-quart saucepan fry the bacon over high heat until crisp.
- Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
- Stir in the seasoning mix and cook about 1 minute.
- Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well.
- Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
- Remove orange and lemon rinds.
- Continue cooking and stirring about 15 minutes more to let the flavors marry.
- Add the butter and stir until melted.
- Remove from heat.
- Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
- This sauce may be used to barbecue chicken, pork or ribs.
This was good...a little too citrusy for me however. The DH liked it tons, will try again, with less citrus. Thanks!