This is a delicious barbecue sauce, and the smell of it simmering tickled my son’s appetite and tortured him for hours. The way I used it, as a simmering sauce for a pork roast, didn’t allow for it to be thick. Instead it worked more like a marinade. I look forward to barbecuing it on ribs and letting it shine in all of its goopy glory. Either way you use it, it’s vibrantly delicious, simple, and unique.

When doubling the recipe, I omitted the Worcestershire sauce and vinegar, as they can overwhelm very quickly. I also advise not fully doubling the lemon juice, unless you prefer a tart sauce. If you prefer your barbecue sauce sweet and sticky, then simply add more sugar (I did) and use less (or no) water. Lastly, I really love a slight smoky flavor, and so added a wee splash of liquid hickory smoke seasoning.

It’s a flexible recipe. Relax and have fun with it!

Barbecue Sauce for Pork

Created by Jenai on February 9, 2016

Yield: Between 1 & 2 cups
Category: Savory

Ingredients

2 tablespoons Vinegar (I used rice vinegar for a milder flavor)
2 tablespoons Lemon Juice
2 tablespoons Worcestershire Sauce (I would halve this)
1 teaspoon Prepared Mustard
1 teaspoon Paprika
1 teaspoon Sugar (or more, to preferred sweetness)
1/2 teaspoon Black Pepper
Salt to taste
1 pinch Cayenne (or to preferred level of hotness)
1 Small Clove Garlic, crushed (optional, though I would not omit)
1 pinch Mace (or Nutmeg), optional though recommended
3/4 cup Snyder oyster cocktail sauce or Ketchup (I use Ketchup)
Water, up to 1 cup, to desired sauce thickness (I prefer to leave it out)

Method

Mix all of the ingredients, and then boil together for a few minutes (I don't bother boiling).
Cover meat (pork is suggested) in sauce, leaving some aside for basting.
Barbecue, broil, or simmer your choice cut of pork (or other meat), occasionally turning and basting with remaining sauce.