Bourbon Marinating Or Basting Sauce Recipe

• 2 Tbsp. Lard
• 2 Tbsp. Warm red chili pwdr
• 2 Tbsp. Mild red chili pwdr
• 1 x Onion, finely minced
• 1 Tbsp. Chopped garlic
• 14 ounce Tomato puree
• 1/2 c. Worcestershire sauce
• 2 Tbsp. Cider vinegar
• 1/2 c. Yellow mustard
• 1/2 c. Brown sugar, firmly packed
• 1/4 c. Bourbon
• 3 dsh Liquid smoke

1. Place the lard in a large, non reactive saucepan and saute/fry the onion and garlic till soft, about 10 min.
2. Add in the remaining ingredients and continue cooking for about another 30 min.
3. Stir frequently to prevent sauce from burning.
4. Allow to rest for at least an hour before using.
5. This is a marinating or possibly basting sauce.
6. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or possibly about 8 to 12 hrs.
7. Continue to baste with the sauce as the meat cooks.
8. It's NOT a table sauce, but works best when cooked into the meat.
9. Best with pork or possibly beef.
10. Makes about 2 c..

lard, red chili pwdr, red chili pwdr, onion, garlic, tomato puree, worcestershire sauce, vinegar, yellow mustard, brown sugar, bourbon, liquid smoke

Taken from cookeatshare.com/recipes/bourbon-marinating-or-basting-sauce-89606 (may not work)