BBQ Sauce ala Emeril
We did this up tonight with some slow smoked pulled pork I did on the grill on the Fourth, and it was excellent. The sauce turned out just right. I halved it for the pizza, but would do a full version for a pork shoulder or ribs.
This pizza turned out to be very special. It was the first on I’ve made using “bread flour,” as opposed to all-purpose. Sherry raved about it.
I pre-cooked the crust alone for about 5 minutes at 400; then topped with the sauce; then pulled pork; grated colby/jack cheese (It was all we had.) A few more drizzles of sauce and then into the oven for about 15 minutes.
1 cup apple cider vinegar
1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice (Emeril doesn’t use this.)
In a medium sauce pan, combine all ingredients. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.