Kristen’s Southern Angel BBQ Sauce
Originally posted in 406 Woman Magazine
1 & ¼ cup apple cider vinegar
2, 8oz bottles ketchup (plain)
5 & ½ oz chili flakes
Louisiana hot sauce (to taste)
3 oz smoked paprika
1 sweet onion, diced
Salt and black pepper
Combine all of the ingredients into a saucepot. Cover and simmer for 45 minutes, stirring occasionally. Add the hot sauce, salt, and pepper to taste while simmering. This sauce is perfect as a marinade, as well.
The feast is coming together, and now its time for the carnivore’s entrée. I love pork, as it is such a BBQ staple. If you have the time, a true barbequed pork shoulder (also called a pork butt) is the way to go. This process takes at least 10 hours. Since we are all so busy, we will be using a pork loin. It still has great flavor, especially combined with our sauce, but a shorter cooking time. Once again, a local source for fresh pork is the best choice. They will, also help you pick the best size for your group. This recipe is simple, as we have already made most of the components. Salt and pepper your pork loin. Place the pork loin on your grill and brush with the BBQ sauce. It needs to cook to a temperature of 135-145 degrees. Pork is ok a bit pink in the middle as of the last couple years and approved by the FDA. My favorite method is to marinate the pork loin in the BBQ sauce overnight and grill. I truly taste the flavors throughout the loin using this method. Serve with extra sauce and grilled pineapple.