Awhile ago, Tony emailed me to ask for the recipe for this barbecue sauce. I can’t believe I haven’t put it up here yet; such a clear indicator of just how bad I am at blogging. Basically, this barbecue sauce is the best, ever. I can’t take much (any) credit for it, because I found it on Epicurious, but it is, for sure, amazing.
I love making pulled pork. Everyone loves pulled pork, I think, or at least everyone I love loves pulled pork. I love that it takes a long time and that it gives me an excuse to go to the butcher shop, and that I can then pour this amazing barbecue sauce all over it. I made about one million pounds of pulled pork for my birthday party (no pictures, I am the worst blogger, but I was too busy having fun, plus as much as I love it, I know pulled pork is not so pretty), and it fed a bunch of people pretty easily.
It should really come as no surprise that the key to this sauce is bourbon. I love bourbon.
- 2 cups ketchup
- 1/2 cup molasses
- 1/3 cup bourbon (I use Bulleit, it is cheap and tastes like delicious bourbon)
- 1/4 dijon mustard
- 3 tablespoons hot sauce (I use Frank’s Red Hot, it is embarrassing how much I love this stuff ohhhh)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Simmer all the ingredients together until they thicken, which usually takes about 15 minutes. This will keep for awhile, but I usually use it all in one go.