Aunt Julia’s Barbecue Sauce
- TOTAL TIME: 30 MIN
- SERVINGS: 1 quart
Linton Hopkins’s aunt Julia—“my paternal grandmother’s sister-in-law,” he says—made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family. Hopkins likes to spoon it over coffee-cured pork shoulder. “To have a meal in the South without roast pork is not really a meal,” he says.
- 1/2 cup plus 2 tablespoons ketchup
- 1/2 cup plus 2 tablespoons tomato puree
- 1/2 cup water
- 1/2 cup Worcestershire sauce
- 1/2 cup apple cider vinegar
- 1/2 cup finely chopped sweet onion
- 1/4 cup tomato juice
- 1/4 cup Heinz chile sauce
- 1/4 cup Tabasco
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon crushed red pepper
- 1 tablespoon kosher salt
- 1 tablespoon dried mustard powder
- 1 tablespoon ground black pepper
- Combine all of the ingredients in a large saucepan. Bring to a boil, then simmer for 10 minutes. Let cool, then transfer to a jar.
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