BBQ Sauce:
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 jalapeno, finely diced
2 tomatoes, coarsely chopped
1 (15-ounce) can diced tomatoes
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tablespoon Worcestershire sauce
Salt
Heat oil in a medium saucepan on the grates of the
grill. Add the onion and jalapeno and cook until soft.
Add the fresh tomatoes, canned tomatoes and juices,
vinegar, honey, brown sugar and Worcestershire sauce,
and cook until the sugar has completely melted and the
sauce is slightly reduced and thickened. Season with
salt, to taste. Add the shredded pork and stir to coat.
Pickled Jalapenos:
3 cups rice wine vinegar
3 tablespoons sugar
1 teaspoon white peppercorns
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 tablespoons kosher salt
3 jalapenos, sliced in half lengthwise
7 sprigs fresh cilantro
Special equipment: 1 (8-ounce) jar
Combine the vinegar, sugar, peppercorns, seeds, and
salt in a medium saucepan and bring to a boil. Let boil
for 2 minutes, and then remove from the heat and let sit
until cooled to room temperature.
Place the jalapenos, stem side up, into the jar and
pour enough cooled vinegar mixture over them to cover.
Pack the cilantro sprigs into the jar. Cover and
refrigerate for at least 24 hours and up to 4 days.
