North Carolina Style Barbeque Sauce
Adapted from U.S.A. Cookbook by Sheila Lukins
The spices do a sassy tango with smoke and sweetness and a feisty bit of vinegar in this barbeque sauce, which is perfect for Barbequed Pulled Pork. It hits every step so well- not too sweet, not too spicy, not too tomatoey. Makes me wanna learn to rope a calf!
2 each 32-ounce cans Italian plum tomatoes, chopped with juices
½ cup unsulfured molasses
½ cup honey
¼ cup tomato paste
2 tablespoons coarsely chopped garlic
2 bay leaves
2 tablespoons ground cumin
1 teaspoon cracked black pepper
1 ½ teaspoons crushed red pepper flakes, or to taste
2 cups water
1 1/3 cups cider vinegar (or to taste)
Salt, to taste
Combine all ingredients in a large pot. Bring to a boil, reduce to low heat and simmer, uncovered, until thickened to taste, approximately 1 ½ hours. Remove bay leaves. I often find that fishing for them with a set of chopsticks works well for this purpose. Puree with an immersion blender (stick blender) or in batches in a traditional blender.