Balsamic Barbecue Sauce Recipe. Yes, Homemade!

I was running low on ingredients.  My refrigerator held a vacuum packed slab of Pork Shoulder, Boneless.  

Where do they get Boneless Pigs, and how can they live without bones?

Anyway, I remembered that I lived near a restaurant supply store where I previously bought a gallon of Balsamic Vinegar. 

Yes, A Gallon.  Right around four liters if you prefer.

Most barbecue sauce has vinegar in it in some level and this recipe has saved me multiple times.

Since the Pork Shoulder was about 8 pounds (4kg), I wasn't going to soak it in the sauce overnight.  I merely coated it at 6 PM and then a top off coat an hour later at 7:30 in the evening.

At 9pm, I turned on the oven at 225F (107c) for 12 hours.  At 9AM I added another 2 hours.

Perfect.  I had a Slab of Meat that shrank some, but was at 205F (96c).  

At 11:30 I was able to eat some of the most buttery barbecue that I had in a very long time.  

This sauce you make at home, over the stove.  It took about 1/2 hour of total time, 15 minutes prep, 15 of simmering.  It thickened and I was able to say this is a winner again.

Yes, I used it on Pork but it works well with Beef, and Poultry.  Yes, I have done all three.

For my Vegetarian and Vegan friends and Family, try it on tofu or a Veggie Burger.  

It is awesome.  It is my go to barbecue sauce.

Ingredients: 

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper  

Process:

• Add the ingredients to a saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
  Alternately add the ingredients to a blender and blend until smooth. 
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
• Refrigerate and use fairly promptly like any homemade goods.