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Barbecue Sauce for Pulled-Pork Sandwiches

Use this recipe when making our Pulled-Pork Sandwiches.

  • Yield: Makes about 2 quarts

Photography: ANN STRATTON

Source: Martha Stewart Living, January 2007


  • 2 cans (each 28 ounces) tomato puree
  • 1 cup spicy brown mustard
  • 1/3 cup plus 1 tablespoon packed dark-brown sugar
  • 1/4 cup cider vinegar
  • 2 garlic cloves, crushed
  • Coarse salt
  • 1/2 teaspoon cayenne pepper
  • Pan juices from Pulled-Pork Sandwiches
  • Freshly ground pepper


  1. Stir tomato puree, 1 cup water, the mustard, sugar, vinegar, garlic, 1 teaspoon salt, and the cayenne in a medium saucepan over medium heat. Simmer, stirring occasionally, until sugar has dissolved and mixture thickens, about 10 minutes. Stir in pan juices; season with salt and pepper.

Cook's Notes

Sauce can be refrigerated in an airtight container up to 2 weeks.

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