No Cook BBQ Sauce for Pressure Cooker

I haven't used this recipe yet, just prepared it for use in the pressure cooker 'pulled pork' recipe I'm making for Super Bowl Sunday. It needs to refridgerate overnight to marry the flavors. This sauce will be very thick to hold up to the additional liquid used in the pressure cooker and is meant to be added to and cooked along with the meat. It makes enough for a 4-5 lb pork shoulder/butt or beef roast.I wanted to post it here for safe-keeping and will update as indicated.

• Ready In: 10 mins
• Serves: 6-10
• Yields: 2 cups

Ingredients

• 2 (6 ounce) cans tomato paste
• 1⁄3 cup white vinegar
• 1⁄4 cup water
• 3  tablespoons brown sugar
• 1  tablespoon molasses
• 1  tablespoon yellow mustard or 1  tablespoon Dijon mustard
• 1  teaspoon liquid smoke
• 1  teaspoon garlic powder
• 1  teaspoon onion powder
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon  celery salt
• 1⁄4 teaspoon ground black pepper
• 1  pinch cinnamon (optional)

Directions

1. Thoroughly mix all ingredients together in a jar or bowl.
2. Cover and refridgerate overnight, to meld flavors.