0/5
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Ingredients
- • 1 C ketchup (Hot type)
- • 1 C water (bottled plain if you have fluorinated/treated) yuck:~(
- • ¼ C apple cider vinegar
- • 1 onion chopped fine
- • 3 cloves crushed garlic or 1 clove elephant garlic from Gilroy, CA
- • 2 Tbs. brown sugar
- • 2 Tbs. molasses (How can y'all have Mo lasses if you ain't had lasses da furst time?)
- • 2 Tbs. dry mustard (Coleman's English double fine is good)
- • 1 tsp.. cayenne or one fresh cut into ringlets seeds and all.
Preparation
Step 1
Simmer for twenty minutes over low heat.
OK. With (A) you can do two things. If you are going to use a rack and drip pan directly under pork place 1 cup of sauce in the drip pan. Not my favorite method, but hay, it has applications and you will not have to lift the lid to mop. Use the balance to eat just before serving.
(B) Also has two uses. The last 10 minutes of cooking time you can use it as a glaze. Again not my favorite but it looks good and taste good, I like to put it still steaming in the middle of the table and dip my piece of pork into it — kind of fondue style.