Happy Monday everyone! Since I like to bake so much, and make so many sweet things, it has become my goal to post a recipe at least once a week that focuses more on dinner than dessert. Monday has sort of become that day of the week, and even though today I do not have a how-to for a full meal, this BBQ sauce is the makings of a great week night supper.
Since it is beginning to get colder, and my schedule has shifted to working several hours in the evenings most days of the week, I have been trying to use the slow cooker a bit more. One of our favorites since getting married is BBQ pork roast sandwiches on these homemade rolls (usually made without the Italian seasoning, however). To make it easy, we usually use BBQ sauce from the bottle, but a while back, I has some extra time at home and decided to go all out with the only-from-scratch meal by making my own sauce too.
This sauce is really tangy because it has quite bit of vinegar and other acidic additions, but as soon as you mix it with some shredded pork or beef, the sharpness goes away and you are left with just a slightly tangy but sweet sauce that is perfect for a sandwich. I put it together about an hour and a half before my pork roast was done. By the time we were ready to eat, the sauce had done its simmering on the stove and the roast was so tender it completely fell apart.
Since it is beginning to get colder, and my schedule has shifted to working several hours in the evenings most days of the week, I have been trying to use the slow cooker a bit more. One of our favorites since getting married is BBQ pork roast sandwiches on these homemade rolls (usually made without the Italian seasoning, however). To make it easy, we usually use BBQ sauce from the bottle, but a while back, I has some extra time at home and decided to go all out with the only-from-scratch meal by making my own sauce too.
This sauce is really tangy because it has quite bit of vinegar and other acidic additions, but as soon as you mix it with some shredded pork or beef, the sharpness goes away and you are left with just a slightly tangy but sweet sauce that is perfect for a sandwich. I put it together about an hour and a half before my pork roast was done. By the time we were ready to eat, the sauce had done its simmering on the stove and the roast was so tender it completely fell apart.
Makes about 2 cups
2 cups ketchup
1 cup water
1/3 cup apple cider vinegar
1/4 cup light brown sugar
3 tablespoons sugar
1/2 tablespoon ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1. In a medium sauce pan, combine all the ingredients. Over medium to medium-high heat, bring the mixture to a boil, then reduce the heat and let the sauce simmer for 1 hour 15 minutes, stirring frequently. Enjoy!
Recipe adapted from the Neely's BBQ Sauce.
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