You can't do without it: A Southern-style barbecue with pork that has been cooked for hours, sliced or pulled into pieces ("pulled pork") is traditionally served with a sauce with a subtle smoky aroma and a slightly thick, ketchup-like consistency as a seasoning. Each region in the southeastern U.S. has its own specialty sauce, and our recipe is a tomato-based barbecue sauce of the type preferred in Tennessee and Alabama, combined with aromatic cherry vinegar and other good ingredients. By the way, it also goes very well with grilled tofu.

40 g Greek tomato paste
40 g Curtice Brothers organic tomato ketchup
20 g apple slaw
20 g molasses cane sugar
30 g black cherry lager vinegar
20 g Castenschiold Signum Rum
½ teaspoon salt, pepper to taste
1 teaspoon BBQ seasoning "Smoked Alabama"
1 teaspoon Schwerter mustard hot
½ teaspoon smoked Spanish paprika hot
60 ml naturally cloudy apple juice (orange juice can be substituted)
1 teaspoon Tomami® Umami

Bring the vinegar, apple juice and rum to the boil briefly, add the tomato paste and spices along with the mustard and let this mixture simmer for about five minutes while stirring - done! We wish you bon appétit.