Barbecue sauce

My in-laws were in town a while back to give B and I the wonderful anniversary gift of babysitting!  That's the day that we went to Jaleo.  Yummm, I wish I could go back this weekend.  Oh well, that's off the topic....

My mother-in-law raised four very hungry boys and is accustomed to cooking large amounts of food.  She made pulled pork before coming to see us and ended up with enough to feed an army, but unfortunately her army of boys is now dispersed all over this country.  Good news for me, because B and I got to be on the receiving end of this!  She brought us two containers full and we all agreed that the pork had sucked up a good amount of it's original sauce and could use a little extra.  That's where I came into this picture.

I've been a fan of making my own BBQ sauce for a while now and this recipe is one of our favorites for pulled pork.  It has a bite to it that pairs really well with the coleslaw that I love to pile on top of my sandwich, so it's even better for that reason in my opinion.

 

Makes 1 1/2 cups

Ingredients:
2 T. unsalted butter
1 medium onion, finely chopped
4 cloves garlic, minced
1 t. sweet paprika
1/8 t. oregano
1/8 t. basil
1 t. ground mustard
1/2 t. salt
1/4 t. crused red pepper
1/4 t. ground black pepper
1/8 t. cayenne pepper
3 oz. tomato paste
3/4 c. water
1/3 c. cider vinegar
3 T. light brown sugar

How:
In a medium saucepan over medium-high heat, melt the butter.  Add onions and cook until very soft, about 5 minutes.  Add ingredients from garlic through cayenne pepper and cook for 2 minutes.  Add the tomato paste and cook until the paste begins to brown, or about 2 more minutes.  Add the water, vinegar and brown sugar and stir to combine.  Reduce the heat to low and cook until thickened to your liking, 15 to 20 minutes.

Let cool slightly before serving.

adapted from Emeri's recipe

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