When Jerry and I got married, I worked with a friend to choose food that our farmer friends with big appetites would like. The highlight was a pig roast topped with this tangy barbecue sauce.
- 4 cups ketchup
- 1 cup prepared mustard
- 1 cup orange juice
- 1 large onion, finely chopped
- 1/2 cup packed brown sugar
- 4 teaspoons liquid smoke, optional
- 4 garlic cloves, minced
- 2 teaspoons pepper
- In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef. Yield: 4 cups.
Originally published as Orange Barbecue Sauce in Down the Aisle Country-Style 2000, p33
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