Now that the ‘cue’s in the kettle, we’ve got some time - from 10 to 14 hours, depending - that we can use to make some sauce. I like my sauce for barbecued pork shoulder to be a bit thinner than the sauce I make for ribs, and I like it to be less sweet and a bit more tangy, too. The idea with pulled and/or chopped barbecued pork shoulder is to put the sauce in, rather than on, the meat, and I find that a thinner sauce penetrates the finished meat more readily than a thicker sauce. You may (and you’re welcome to) differ, but to me, it just tastes better that way. At any rate, here’s my recipe:
Sauce for Barbecued Pork Shoulder:
2 recipes dry rub.
1 C distilled vinegar.
1 C water.
1 C tomato catsup.
1 T. prepared mustard.
1 lemon, sliced thin.
1/4 C fresh or cold-pack orange juice (optional)
Add prepared mustard to the vinegar and mix thoroughly.
Dissolve dry rub in vinegar/mustard mixture.
Add the water and the catsup.
Add the orange juice if you’re using it.
Pour mixture into sauce pan and float the lemon slices on top of the liquid.
Simmer for at least 1 hour, preferably longer. Makes about 3 cups of sauce.
Pour over meat after the meat has cooled and has been taken off the bone, and pulled and/or chopped. Do not apply sauce to the meat while the meat’s cooking. The sauce can,t penetrate the fat-cap anyway, and will probably just carbonize, adding nothing at all to the final result.
Happy cooking (and eating)!
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