The Hungarians have arrived and the “to do” list is finally complete! Just in the nick of time too. We decided to start their visit off with a little welcome party but we all know it’s just my excuse to cook and feed my kin!!! I was fortunate enough to score a sizeable number of vine ripened tomatoes so I decided to make barbeque sauce because JT made a special request for Pulled Pork. The sauce turned out perfectly, sweet, piquant and zesty — cooking it with the pork tenderloin for 5 hours made the flavours all the more richer and balanced the vinegar very nicely. Like any low and slow cooked meal, I made the pulled pork a day in advance because we all know it tastes better the next day!
I’ve geared up a couple of posts for the following weeks, but I may be AWOL depending on how busy things get, so if I miss to comment on your blog or I don’t post, I apologize in advance. Thanks for understanding.
Makes 1.25 L (42 oz)
- 200 g onions, coarsely chopped
- 50 g garlic, finely chopped
- 125 mL white vinegar
- 1.2 kg tomatoes, chopped
- 30 mL tomato paste
- 125 mL molasses
- 50 g sundried tomatoes (not in oil)
- 1/2 tsp salt
- 1/2 cup packed brown sugar
- 1 tsp smoked paprika
- 1 tbsp of each sweet paprika, cumin, coriander and cocoa powder
- In a splash of canola oil, sauté onions and garlic until translucent, add dry spices and stir until fragrant.
- Add remaining ingredients and stir well. Simmer for one hour or until dark and thickened.
- Purée until smooth and press through a fine sieve.
- May be kept in the refrigerator for 3-4 days or freeze for 3 months.