4 tablespoons maple syrup
Our Pork Barbecue on a Squash Biscuit
2 tablespoons tomato paste
2 tablespoons Dijon mustard
4 tablespoons cider vinegar
2 tablespoons hot chile powder
1 teaspoon hot pepper sauce or other tasty peppers, or to taste
1 jalapeño or habenero pepper, chopped (wit h seeds)
1 teaspoon kosher salt
1 medium onion or shallot, chopped
1 green bell pepper, chopped (or some dried)
1 garlic clove, minced
1 quart tomato puree
1 bay leaf Crushed,
Smoked chipotle pepper to taste.
Put Tomato puree & bay leaf in pot and simmer to desired consistency.
In small bowl, whisk together syrup, tomato paste, mustard, vinegar, chile powder, hot pepper sauce, and salt. Set aside.
Heat pan with some fat (bacon fat is ideal), add onion, pepper, jalapeño, and garlic, and sauté until softened, 4 to 5 minutes.
When tomato puree has cooked down a bit, remove bay leaf and combine with onions, et al. Pour in spice sauce. Stir to combine, taste and adjust vinegar & spices to your liking.
Combine sauce and pork and heat on low.
Recipe makes enough for about 3 pounds Country Style Ribs or pork shoulder
Options for cooking/adding the Pork
You can cook the meat and add it to the sauce or cut it and slow cook it in the barbecue sauce in a crock pot or a 250-300 degree oven in a cast iron pot with cover.
If not cooking meat separately, in heavy, medium skillet or cast iron dutch oven over moderately high heat, brown pork. If using Country style ribs, brown whole or cut into cubes, if pork shoulder cut into cubes. Turn, browning all sides. Remove from pan and set aside, if using cast iron, or put into slow cooker.