One of the Christmas traditions I've had since getting married is making pulled pork barbecue with homemade sauce on Christmas Eve. Add some homemade coleslaw and a few potato chips and it's a pretty simple meal.
This year, however, Christmas Eve was just the four of us, no extra guests, so we decided to forgo our tradition in lieu of something we were certain both kids would want to eat.
I've not yet modified this recipe to be free of dairy, although I think a simple dairy-free butter substitution would do the trick. As long as gluten-free ingredients are chosen, it should be naturally free of gluten.
I'd also like to make this recipe using only organic ingredients, especially the ketchup. That will require some tweaking as the taste difference between organic ketchup and regular ketchup is substantial (the organic stuff is awesome, I otherwise don't touch ketchup). I once made this recipe using organic ketchup and realized I would need to make a few more alterations before making it as positively delicious as the original.
The original recipe comes from an old Better Homes & Gardens cookbook of my mom's that she claims she bought around the time my older sister was born over 40 years ago.
Superb Barbecue Sauce
1/4 cup vinegar
1/2 cup water
2 Tbsp sugar
1 Tbsp prepared mustard
1/2 tsp pepper
1 1/2 tsp salt
1/4 tsp cayenne pepper
1 thick lemon slice
1 onion sliced
1/4 cup butter
1/2 cup ketchup
2 Tbsp Worcestershire sauce
1 1/2 tsp liquid smoke (optional)
In saucepan mix vinegar, water, sugar, mustard, pepper, salt, cayenne, lemon, onion and butter.
Simmer uncovered for 20 minutes.
Add ketchup, Worcestershire and liquid smoke.
Bring to boil. Pour over pork and mix well.
Note: I usually triple this recipe to make sure that I have enough to cover 2-3 lbs of Boston butt (or shoulder) pork (the best for pulling) and plenty leftover for those that like extra sauce.
Another note: This recipe also works great with ribs.