Aunt Julia’s Barbecue Sauce

Photo: John Kernick

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.

Yield: 1 quart
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 30 Minutes


Ingredients

  • 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 sweet onion, finely chopped
  • 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 lemon juice, freshly squeezed
  • 1 tablespoon crushed red pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon dried mustard powder
  • 1 tablespoon ground black pepper

Preparation

  1. 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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