White Lightning Moonshine BBQ Sauce over Pork Tenderloin
What makes this BBQ sauce so magical? It's not the moonshine. This spicy East Carolina BBQ sauce will make you forget all about those ketchup based BBQ sauces.
Ingredients
- 1 1/2 cup Dijon mustard
- 1/2 lb. Smoked Butter
- 3/4 cup apple cider vinegar
- 3/4 cup beer (any blonde style beer works well)
- 1/2 cup packed brown sugar
- 1 Tbsp. chili powder
- 1 1/2 tsp. Worcestershire sauce
- 1 tsp. cracked black pepper
- 1 tsp. ground white pepper
- 1/2 tsp. cayenne pepper
- 1 1/2 oz. (shot) Moonshine
- 1 tsp. Louisiana-style hot sauce (optional)
Instructions
- In a saucepan, stir together Dijon mustard, brown sugar, vinegar, and beer. Season with dry ingredients and bring to a simmer over medium-low heat.
- Mix in Worcestershire sauce, Smoked Butter, and Moonshine (away from flame) and simmer for 15-20 more minutes. If more heat is desired, add hot sauce. Remove from heat and allow to cool.
- Pour cooled sauce into a sealable jar. Store in the refrigerator over night to let the flavors blend.