BBQ Sauce

Ingredients Weight Measure
Onion powder 1-1/2 tsp.
Black pepper 4-1/4 tsp.
Garlic, granulated 2-1/4 tsp.
Cumin, ground 1 tsp.
Celery salt 1 tsp.
Peanut oil 1/4 cup
Ketchup 11-1/2 cups
Pineapple juice 2-1/3 cups
Liquid smoke 2 Tbsp.
Sherry 3/4 cup
Worcestershire sauce 1/2 cup
Soy sauce 1/2 cup
Brown sugar 1-3/4 cups
Honey 3-1/2 Tbsp.
Yellow mustard, prepared 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2-1/2 Tbsp.


Ingredients Weight Measure
Pork butt, 3"x3" cubes 10 lbs.
Brown sugar 20-24 oz.
Red wine vinegar 4 cups
TABASCO® brand Original Red Sauce 2 oz.
TABASCO® brand Chipotle Pepper Sauce 5 oz.
Bread or buns of choice 12-20 ea.


  1. Mix and simmer all the ingredients for the BBQ Sauce for 1 hour before use.
  2. For the sandwiches, combine 3/4 gallon of BBQ Sauce with pork butt cubes, 16 oz. brown sugar, red wine vinegar and TABASCO® Original Red Sauce.
  3. Cook in 450°F oven for 7 hours.
  4. Cool until able to be handled and then pull as much pork fat off meat as possible, shredding pork meat as you go.
  5. Mix remaining BBQ sauce, 4-8 oz. brown sugar (depending on desired sweetness) and TABASCO® Chipotle Pepper Sauce with "pulled" pork.
  6. Reheat to 165°F and serve on bread of choice with sides of fresh fruit, coleslaw and french fries or red potatoes.

Yield: 12-20 Servings