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
How to Make It
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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