Whiskey Barbeque Sauce
My cousin, Gary, was visiting from Toronto and left behind the remnants of a bottle of Jack Daniel’s Whiskey. When I started to make a sauce for pulled pork I found the whiskey and put it to good use in this sauce. I’m not sure Gary would be agree that it was a good use for the whiskey but the pulled pork was finger lickin’ good.
Ingredients
- 1 cup chopped fresh tomatoes
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup water
- 1/2 of a 5.5oz can of tomato paste
- 1/2 cup brown sugar
- 2 tbls maple syrup
- 3 tbls apple cider vinegar
- 1/2 cup whiskey
- 3 tbls molasses
- 1 tbls tamari or soya sauce
- 2 tbls worcestershire sauce
- 1 tbls olive oil
- 1/4 teas smoked paprika
- 1/4 teas chili flakes
- 1 teas ground cumin
- 1/2 teas thyme
- salt & pepper
Directions
- Put all ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer for an hour or until it has reduced to form a sauce.
Serving Suggestions:
Serve over pulled pork or chicken on a large kaiser bun with coleslaw.
Optional:
If this sauce is too thick add the drippings (fat removed) from the pork or chicken.
