Next week the Bears are off, but the week after that we will be honoring Tarik Cohen. He was a total work horse against Tampa running for 184 yards.
I decided at the last minute to make a Peach-Bourbon BBQ Sauce to enhance the pulled pork. Could the Secret Sauce have made the difference? Let's all keep a jar in the fridge just in case. You'll be surprised at how easy it is to make.
Peach-Bourbon BBQ Sauce
Ingredients:
1 TB butter
1/2 cup diced sweet onions (1/2 a large onion)
1 tsp minced garlic (1 clove)
1 1/2 cups roughly chopped, peeled peaches
3/4 cup ketchup
1/2 cup bourbon
1/3 cup dark brown sugar
1/3 cup apple cider vinegar
2 TB honey
2 TB molasses
2 TB Dijon mustard
2 TB Worcestershire sauce
1/2 tsp hot sauce - or more to taste
Directions:
1. Melt butter over medium heat. Add onion and cook until softened, add garlic and cook until fragrant.
2. Add all remaining ingredients and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce is slightly thick (about 20 minutes) stirring occasionally.
3. Puree sauce in a blender and process until smooth. Season with salt and extra hot sauce to taste.
4. Cool to room temperature, transfer to a jar and store in refrigerator up to 1 month.
