Pork Bbq Sauce

This pork BBQ sauce is not messing around. Three-quarters of a cup of minced garlic, a full cup of minced onion, tiger sauce, Worcestershire, and mustard all blended together into a raw, punchy paste that is meant to be massaged deep into the meat, not brushed on top.

The technique is what makes this work. You stab large holes all over a pork roast, push the sauce into those punctures, and let it marinate overnight. By morning, that garlic-heavy paste has penetrated inches into the meat, flavoring it from the inside out in a way that surface marinades never can.

Tiger sauce brings a sweet-and-hot vinegar bite, and the mustard adds sharpness that cuts through pork fat beautifully once it roasts.

Chef Tips

• Mince the garlic and onion as finely as possible. Larger pieces will not push into the holes easily and stay on the surface instead of penetrating the meat.
• Use a sharp, sturdy knife or a meat injector to make the holes. You want them deep, about 1 to 2 inches, and spaced every couple of inches across the roast.
• Marinate the stabbed roast overnight in the refrigerator, turning once if possible. The longer it sits, the deeper the flavor goes.
• If you cannot find tiger sauce, mix equal parts hot sauce and sweet chili sauce as a substitute.

Variations

• Add a tablespoon of smoked paprika to the blend for a deeper, smokier flavor.
• Stir in a few tablespoons of brown sugar for a sweeter, more caramelized crust when roasted.
• Use this same marinade on a pork shoulder for pulled pork with serious garlic backbone.