A Pulled Pork-Pulled Beef Sauce - BBQ Central

Go Back   BBQ Central > Recipes > BBQ Sauces, Sops, Dry Rubs and Brines
Click Here to Login
Thread Tools Display Modes
Old 07-14-2005, 05:46 PM   #1

Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
A Pulled Pork-Pulled Beef Sauce

I made this the other day for pulled pork sandwiches. I had already made my usual vinegar-mustard sauce to mix in while pulling and to serve on the side but I wanted another sauce that would work with the pork and the vinegar sauce as a topping. I decided to go for a very full-flavored fruity tomato-based sauce with lots of spice and a bit of heat; something in the 'a little goes a long way' camp but something that would stand up well to bread. This sauce worked. A tablespoon or so of it smeared on top of the pile of pork in the sandwich was just right. For my second sandwich I added a splash of the vinegar-mustard sauce on top as well--very tasty. I think this sauce would work well for pulled beef too.

1 1/2 T evoo

2 small onions, peeled, chopped

pinch salt

3 cloves garlic, minced or pressed

1 1/2 T minced or grated fresh ginger

1 12oz can pineapple tidbits in juice

1 28oz can diced tomatoes in juice

1 4" dried New Mexico hot pepper, split, seeded, coarsely torn

3/4 c Zante currants*

1/2 c pineapple vinegar (or substitute plain rice vinegar)

1 t cinnamon

1 t celery seed

1/4 t ground cloves

1/8 t freshly ground nutmeg

1 bay leaf

1 1/2 t dried thyme

1/2 t cumin

1/2 t allspice

1 T molasses

1 T Turbinado sugar

1 T honey

1 T unsalted butter


freshly ground black pepper

juices from the rested meat

In a medium pot over med-high heat, heat the oil till shimmering; add the onion and the pinch of salt; cook, stirring occasionally, till the onion is browned in spots, about 10-12 min. Add the garlic and ginger and cook just till fragrant, about 1 min more.

Add the pineapple and diced tomatoes along with their juices, then add the next eleven ingredients. Stir well and bring to a boil over high heat; reduce the heat to med-low and simmer, covered, till the currants are plump, about 20 min. Remove the bay leaf and discard.

Puree the sauce (in batches if necessary), return to the pot over med-low heat, and add the molasses sugar, and honey; stir till well combined. Add the butter, allow to melt, stirring, then add salt and pepper to taste. Reserve. Reheat before serving, stirring in some rested meat juices from the foil when the meat is removed for slicing/pulling.

* Zante currants are not true currants, they are tiny raisins made from a small variety of seedless grape. They have an fruity, somewhat intense, but less sweet flavor than raisins. They are usually in the raisin/dried fruit section of most markets.
K Kruger is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 11:42 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.