Heckelmoser BBQ Sauce

• 2 cup white vinegar
• 2 cup ketchup
• 1 can tomato puree
• 2 clove garlic
• 1/2 cup apple cider vinegar
• 1/2 cup grainy mustard
• 1/4 cup molasses
• 1 tbsp salt
• 1 tsp cumin
• 1/2 cup sugar
• 2/3 cup brown sugar
• 1/2 cup smoked pork au jus
• 1 bunch oregano fresh (small)
• 2 dried chille (whole)
• 1 tbsp hickory salt
• 1/4 tbsp pepper
• 1 tbsp beef bullion powder
• 1 tbsp worcestishire

1. mix all ingredients in a large pot, simmer for 3 hours
2. for the smoked pork au jus, you have to smoke a pork loin/shoulder over a water pan, whith onion and garlic, when the pork is done smoking, the au jus is done
3. the dried chille is from the garden, and added whole, maintained whole during simmer, amd removed prior to serving

white vinegar, ketchup, tomato puree, clove garlic, apple cider vinegar, grainy mustard, molasses, salt, cumin, sugar, brown sugar, pork, oregano, chille, hickory salt, pepper, beef bullion, worcestishire

Taken from cookpad.com/us/recipes/338055-heckelmoser-bbq-sauce (may not work)