© John Kernick
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 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.

How to Make It

Step

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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