OMG...........folks, strain the sauce!!! Then reduce further for a thicker sauce. I have made this 50+ times. I had the pleasure to have Bobby make this for me at Mesa.....great guy.
Any suggestions on how to serve this for 24? What can be done in advance?
This was very tasty pork recipe with unusual play of taste coming through from bourbon and chiles. We especially liked the taste of the sauce very, very much and would like to use this with chicken too. I did not strain the sauce to keep the onion in. The only change I may make to this sauce is adding a bit of cornstarch/water to thicken it a bit. Thank you so much for posting this yummy recipe. Made for ZWT 5.