Prep 15 mins
Cook 15 mins
This is an excellent sauce for chopped pork roast sandwhichs, Cook your pork roast until tender and chop it up and add this sauce and mix. It's great!Don't forget to rate my sauce after you tried it, Thanks.
- 3 quarts apple cider vinegar
- 1 (28 ounce) bottle ketchup
- 22 ounces light brown sugar
- 1⁄4 cup garlic powder
- 1⁄4 cup salt
- 1⁄2 cup crushed red pepper flakes
- 1 tablespoon ground black pepper
- 1⁄2 teaspoon ground cloves
- 2 tablespoons Tabasco sauce
- Mix all ingredients in a 6 qt. stainless steel pot
- Bring to a boil and simmer 15 minutes
- Turn off heat and let stand for 30 minutes
- When cooled pour into (5) 1 qt. sanitized jars and cover with lids
- Can be refrigerated for up to 2 weeks Use for any meats especially Pork.
Johnney's BBQ Sauce, this is the consummate recipe for BBQ Sauce! I used fresh whole tomatoes with about 5 large Red Pointed Peppers and added a sauteed onion I reduced that down to a lovely sauce then added the ingredients in the recipe. I used garlic which I put up in Extra Virgin Olive Oil, instead of the Tabasco Sauce I used Frank's Hot Sauce my DH's preference. Before simmering the sauce I put the sauce in my food processor about 3 cups at a time and pureed the sauce. I also added 1/2 pint of some Nectarine Jam and 1/8 cup of Rose Hip Syrup I had made then followed the cooking instructions exactly. I was a little tiny bit short for a full quart on the last quart jar so I added the remainder of the Apple Cider vinegar, a little bit more brown sugar and a dash of cloves and cooked in the pot with original directions that's why the one quart which is in front of the other two is darker. I was afraid to use the full 3 quarts of Apple Cider Vinegar so I only used 1 quart of Apple Cider Vinegar and I got 3 quarts of BBQ sauce but when I make Johnney's original recipe I won't be afraid anymore! I had looked for awhile for a BBQ sauce recipe and this one just stood out from all the rest this is absolutely the best I have ever tasted anywhere! It is such a complex taste it just dances in your mouth on each note. Thank you so much for posting Johnney, this recipe will go into my "Heirloom Recipe Book"!