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Cook1 hr 30 mins
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
- 3 cups beef broth (or 3 cups water and 3 beef bouillon cubes)
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar
- 1⁄2 cup prepared yellow mustard
- 1⁄4 cup white vinegar (cider will do, also)
- 1⁄8 cup liquid smoke
- 1⁄2 cup Worcestershire sauce
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon chili powder
- Combine all ingredients in a large saucepan.
- Simmer SLOWLY uncovered, stirring occasionally, until thickened.
- (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).
I have made this sauce for many years and absolutely love it. I use ground polish mustard instead of the yellow stuff and sometimes crushed red tomatoes instead of tomato paste when I can grab them out of the garden. The added benefit of this sauce is that it works equally well on chicken and pork. It's also great on meats that have been smoked and smoked and smoked. You get the idea.
I have used this recipe of barbecue sauce for over twenty years and I love it! Each time I make it it is always great tasteing. I use it as a dipping sause on most things. I prefer it a little more heat a little more spicy so I add more crushed peppers.
I used less liquid smoke and it still was mildly smokey like we all like it. Very good sauce for our chicken cooked on the grill!