Though this sounds like a sauce for pork, I find the horseradish in it makes an excellent complement to beef and brisket as well. The flavor profile is most closely aligned with Sweet Baby Rays traditional sauce.
- 57oz ketchup
- 1/2C horseradish
- 1C chicken broth
- 1C white vinegar
- 1/2C corn syrup
- 1T dry mustard
- 1C brown sugar
- 2 shallots
- 1C Worcestershire sauce
- 4T Frank’s hot sauce
- 1 1/2T kosher salt
- 1T pulled pork rub
- 2oz Kitchen Bouquet
- 2 1/2oz Pick-a-Pepper Sauce
- 1T black pepper
- 2t Cayenne pepper
Make a paste of the Worcestershire Sauce and dry mustard. Combine all the rest of the ingredients together and add the paste to the mixture, blend well. Bring to a boil and simmer for 1 hour to reduce slightly. Do not allow the sauce to scorch!
Remove from heat and service, or cool completely and store in refrigerator until needed.