Cider-Vinegar Barbecue Sauce

Comments:

No one said barbecue was dietetic and this sauce is no different.  This recipe will require that you have, at some time, cooked your boston butt and collected the juices in a drip pan during the cooking process.  See what we mean about dietetic?

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, grated
1 1/2 tsp salt
1 tsp cayenne
1 tsp freshly ground black pepper
Pan drippings from the pork

While you've got the pork butt going, it's time to begin making your barbecue sauce. Combine all of the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a non-reactive saucepan over a medium heat. Allow the ingredients to simmer gently, while stirring continuously about 10 minutes or until the sugar dissolves. Take it off the heat and let it sit until until we have the pork drippings.

When you have your drippings, take a moment to deglaze the pan (if necessary) over medium heat with 3/4 cup water.  Scrape all of the pork and juices with a wooden spoon so as to gather all of the browned tidbits. Over gentle heat, reduce the juices by about half. Once that has been done, pour the mix into the saucepan with the sauce and cook for another 5 minutes.

Enjoy!

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