Prep 5 mins
Cook 15 mins
Frank's Hot Sauce is a must. Teriffic way to use a pre-cooked pork roast. I usually cook the pork a day ahead because it's easier to work with.
- 118.29 ml catsup
- 118.29 ml molasses
- 59.14 ml yellow mustard
- 59.14 ml Worcestershire sauce
- 29.58 ml Frank's red hot sauce
- Combine all ingredients in a large saucepan and heat.
- Tear pork with fingers or a fork and submerge in sauce. Reduce heat to low and letter simmer till meat is heated, approximately 15 minutes.
Wow this sauce is fabulous with great flavor and is extra easy to make wit ingredients I always have on had. Used with pork this time and it will not be the last time I use it for pork and other meats. Thanks for posting! I made another double batch today (I keep in in the refrigerator) and have been using it for ribs, meatballs, pork chops and chicken. It is super delicious and so easy to mix up, economical too. update: I had some leftover sauce in the refrigerator and used it on little smokies sausage for the playoff game it tasted so much better than my usual sauce. What a versatile recipe.
I needed a quick sauce to go with pulled chicken. I just stirred it up and served (without cooking) and it fit the bill nicely. It's flavorful but not overly spicy.Thanks Andrealeev! Roxygirl