Pork barbecue

So the pork tacos with caipirnhas went over well, eh? Wondering what to do next with that mountain of porky goodness that is STILL taking up every bit of free space in your fridge?

Easy answer. Pork barbecue of course.


All you have to do is soak the pulled pork in barbecue sauce. If you have a secret family recipe, go for it! If you have a favorite bottled brand, go for it!

Sparks is still making experiments in BBQ sauce, but has come up with one very successful KC-style sauce that I’m urging him to make again. The recipe started with one he found online, and was tweaked to make it much sweeter, much spicier, much more acid, and much less tomato-ey. It goes something like this:

1 regular can of tomato sauce
1 can of tomato paste
1/2 cup vinegar
2T olive oil
1/2 cup brown sugar
3 cloves garlic, crushed
small onion, minced
2T Worcestershire sauce
1T molasses
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste

Cook all of this together and then let it sit as long as you can stand to–as with all BBQ sauces, this one gets better with age. Enjoy!


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