by Tammy Taylor~
Y’all know RancherMan’s an accomplished hunter. And wild hogs are very plentiful & terribly destructive in our pastures. We pair the two by having RancherMan harvest as many wild hogs as our large chest freezer can hold. There’s no way to make a dent in the numbers in the pastures but at least we’ve always got pork in the freezer!
If we have the meat processed we get such things as pork chops and tenderized steaks in addition to ground pork, sausage and more. But if the hog is small we typically process it ourselves simply into roasts & backstrap.
I like to utilize Planned Leftovers by cooking several roasts using my slow cookers. I often shred much of the cooked meat to make pulled pork. (tip: there’s a much easier way than using 2 forks to Shred Cooked Pork) Then I use that meat for various dishes such as Pulled Pork Enchiladas, Carnitas Tacos or BBQ. When I’m making BBQ I used to pick up a bottle of inexpensive BBQ sauce at the store. Until NOW.
BBQ sauce isn’t typically very expensive of course. But it’s seldom about the money for me and almost always about the environment. These days I always attempt to make for myself the items I used to have to buy. Especially if it’s sold in plastic. (have I mentioned lately how much I HATE PLASTIC??)
I’ve written before about how to make a very Basic BBQ Sauce using only ketchup, mustard brown sugar & salt. It’s a super-fast mix-n-pour option that’s good enough when time is of the essence.
But I found this BBQ sauce to be much better. Plus I always have these items in my pantry. Yes I must pull out a few more more spices, but it still takes only minutes to make & it’s delicious.
And although the recipe calls for simmering the sauce for about 10 minutes, I’ve *totally* just mixed it up & heated it in the microwave for 1 minute before stirring it into my pulled pork. (shhhhhhh…) It was still delightful!
So if you find yourself in need of a sweet and tangy BBQ sauce, give this recipe a try. You’ll save yourself a couple of bucks and you can customize the sauce to your family’s tastes.
Like it tangier? Add more vinegar. Smokier? Add a touch more liquid smoke. Don’t like it so sweet? Cut back on the honey. Go ahead & tweak the ingredients to make it suite YOUR tastes!
Honey-Sweetened, Smoky BBQ Sauce (makes about 3 cups)
- 2 1/2 cups Ketchup
- 1/2 cup Honey
- 1/4 cup Apple cider vinegar
- 2 teaspoons Liquid smoke
- 2 Tablespoons Minced fresh onion
- 2 Tablespoons Brown sugar
- 1/4 teaspoon Coarse salt
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/8 teaspoon Cayenne pepper
Place all ingredients in a heavy nonreactive saucepan and stir to mix. Over medium heat, gradually bring the sauce to a simmer, stirring often.
Reduce the heat and allow sauce to simmer gently about 10 minutes.
Use immediately or refrigerate in a glass jar for several weeks.
~TxH~C’mon by & sit a spell! Come hang out at our Facebook Page. It’s like sitting in a front porch rocker with a glass of cold iced tea. There are lots of good folks sharing!