Thread: That pork roast
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Old 29-01-2007, 06:07 PM posted to rec.food.cooking
Dave Bugg Dave Bugg is offline
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Default That pork roast

Puester wrote:

We'll have the rest tonight as leftovers and I'm open to suggestions
for a sauce to serve over it. Something fruity? Red wine-ish? Creamy
doesn't sound right.


Gloria, I really like this one from Chef Juke over on alt.food.barbecue. I
leave out the rum 'cause I'm a tee-totaler.

Chef Juke's Raspberry-Chipotle Barbecue Sauce

NOTE: This is a slight variation on the classic Kansas City Barbecue sauce
from the KC Barbecue Association, for those who like their BBQ Hot & Smoky!

6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
cup Worcestershire sauce
2 Tbls dark rum
2 Tbls yellow mustard
1 Tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup Chipotles en Adobo, finely chopped
2 cups ketchup
2 cups Raspberry Preserves (I use Wall's Berry Farm Raspberry preserves from
Costco)
Kosher or sea salt
Pepper

In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum,
mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to
simmer over medium heat. Cook, uncovered, until all ingredients are
dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring
to boil, stirring constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently
simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring
often. Use right away or transfer to jars, cover, cool to room temperature
and refrigerate. Sauce will keep several months. Makes 5 cups or 20
servings.

NOTES:
**Add the chipotle peppers to taste. Since simmering will bring out the heat
in the peppers start by adding cup of chipotles and cook for the 30
minutes THEN taste again and add additional peppers if you like it REALLY
HOT.

As with any recipe you can vary many of the ingredients to taste. Some items
that you might want tray adjusting are the amount of allspice and/or cloves
or the type of raspberry preserves (I have not tried this with straight
berries yet), etc.


--
Dave
www.davebbq.com