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Texas Style BBQ Pork Recipe, Austin, Texas, USA. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Rusty Iron's BBQ Sauce recipe

This is Rusty Iron's BBQ sauce recipe to go with her Texas Style BBQ Pork Recipe.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Sauce
Cuisine: Texan
Servings: 1 Bowl
Calories: 2125kcal
Author: Rusty Irons


  • 1 tbsp olive oil in a heated skillet/sauce pan
  • 4 slices salt pork
  • 1 white onion cubed ½
  • 2 shallots thinly cubed
  • 6 bulbs garlic smashed
  • 1 tbsp ginger thinly sliced, fresh
  • 1 Ancho Chili Pepper my favorite pepper, Poblano, dried
  • 330 ml bottle stale beer opened from the last party (and another for back up to thin the sauce if necessary)
  • 2 cups smokey lends a taste of wood/briquets store-bought barbecue sauce (fondly known as “sause” in TX)
  • 1 tbsp Worcestershire Sauce lends a sense of a Bloody Mary cure
  • ½ cup Heinz ketchup (plays as a thickener and sweetener) (plays as a thickener and sweetener)
  • 1 tbsp French’s Mustard or any mustard that tastes good on a ball park hot dog
  • 1 A seasonal bouquet garni of 3-4 Fresh Herbs like cilantro, parsley, thyme
  • 2-3 cups chicken broth it’s all about the broth in my kitchen
  • ½ cup brown sugar


  • In a heated skillet or saucepan sprinkle a circle of olive oil.
  • Add 4 slices of salt pork, cubed.
  • Cook over medium heat, rendering fat until pieces are crispy. Remove crispy salt pork and place on naked plate; no paper towels please.
  • Add ½ large white onion, cubed.
  • Add 2 shallots, cubed, and cook both onion and shallot till translucent. A couple of minutes before both are translucent, add 6 cloves smashed garlic.
  • Add 1 tbsp fresh sliced ginger.
  • Add 1 Ancho Chili Pepper, chopped.
  • Sautee all until the ginger, garlic and Ancho Chili smells tingle your nose.
  • Add 1 stale beer and brew all flavours together rendering alcohol and concentrating flavour. This may take 5 minutes.
  • Add all other ingredients, except 1 cup chicken broth, a second beer, and water.
  • As the sauce cooks, use the stale beer, chicken broth and/or water to maintain the consistency of a barbecue sauce you prefer.
  • Crumble crunchy salt pork pieces and stir into the barbecue sauce.


Calories: 2125kcal | Carbohydrates: 445g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 9226mg | Potassium: 3648mg | Fiber: 25g | Sugar: 348g | Vitamin A: 12295IU | Vitamin C: 75.7mg | Calcium: 708mg | Iron: 21.5mg