(Paul Kirk's Championship Barbecue Sauces)
This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it's also good on chicken).
2 Tablespoons chili powder
2 Tablespoons black pepper
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cayenne
1 32-ounce bottle of ketchup]
½ cup prepared yellow mustard
½ cup cider vinegar
1 cup brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons soy sauce
1 Tablespoon liquid smoke
Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Make sure that the ketchup is blended in well. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally.
This sauce will keep for several weeks in an airtight jar in the refrigerator.
Marinade: 1/2 cup dark soy sauce, 3 Tbsp Worcestershire sauce, 1/2 tsp powdered beef base, 1/2 tsp powdered chicken base, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp powdered ginger
Seasoning: 1 tbsp onion salt, 1 tbsp garlic salt, 2 tsp celery salt, 3 tbsp white cane sugar, 1 tbsp paprika, 2 tsp ground black pepper, 1 tsp lemon powder
Sauce: 1 (12oz.) can of frozen Blueberry-Pomegranate concentrate-thawed, 1/2 cup of Dark Agave, 1/4 cup of balsamic vinegar, 2 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp Triple Sec, 1 chipotle pepper in adobo sauce-minced, 1 tsp ground coriander, 1 tsp medium grind black pepper, 1/2 tsp salt, 1/4 tsp ground cinnamon, 1/8 tsp ground cloves, 1/8 tsp powdered bay leaf, 1 cup of bacon grease, 1/2 cup dark agave, 1-3lb. pork tenderloin
Whisk all of the marinade ingredients together in a shallow dish. Place the pork tenderloin into the marinade, coating it well. Cover and refrigerate for 2-3 hours.
Mix all of the seasoning ingredients together and place them in a seasoning shaker.
Mix all of the remaining ingredients for the Blueberry-Pomegranate sauce together (less the bacon grease and dark agave syrup) in a medium size bowl. Place the sauce in a 2 quart sauce pan and bring to a boil. Reduce the heat to low and bring the sauce to a simmer. Reduce the sauce to the consistency of maple syrup. Take the sauce off of the heat and allow it to cool to room temperature. Add the additional 1/2 cup of dark agave to the Blueberry-Pomegranate sauce.
Prepare your grill or smoker for smoking using lump charcoal and 1 fist size chunk of pecan wood and 1 fist size chunk of cherry wood. Heat your grill/ smoker to 250 degrees.
Remove the pork tenderloin from the marinade and pat dry with paper towels. Roll the pork tenderloin in the bacon grease. The bacon grease acts both as an adhesive for the seasoning and helps in preventing the pork tenderloin from drying out while smoking. Season it on both sides. Place the pork tenderloin in the grill/ smoker for 2 hours or until it reaches an internal temperature of 140 degrees. Remove the pork tenderloin from the smoker and place in a small covered pan. Increase the temperature of your grill/ smoker to 350- 400 degrees. Take the pork tenderloin out of the covered pan and place it back on the grill/ smoker. Grill the pork to 165 degrees internally. Baste the pork tenderloin with the Blueberry-Pomegranate sauce the last 5 minutes of grilling. Take the pork tenderloin off of the grill once it has reached the desired temperature. Let it rest 5 to 10 minutes before slicing. Pour some of the leftover Blueberry-Pomegranate sauce on the slices before serving. Enjoy!
64 oz bottle of ketchup, 6 tbs liquid smoke, 3 tbs Worcestershire sauce, 1/2 c. sugar, 1/2 c. light brown sugar, 3 oz honey, 1/2 stick REAL butter, 1 Vidalia onion-diced fine, 1 bunch green onions-chopped, 2 tbs minced garlic, 1 tbs black pepper
Saute onions and garlic over medium heat until soft. Add pepper, smoke and Worcestershire sauce. Stir. Add honey and sugars, stir well. Add half the ketchup, stir until well-blended, then stir in the remainder. Simmer over low heat for another 10 minutes, stir occasionally. This is a tasty general purpose sauce that I made for chicken but is great on beef, too. For pork, use all brown sugar and a bit more honey.