Butt Sauce/Glaze+ butcher recommendation

[FlashGordon]

I've got an excellent butcher in Chorley, called Browns on Market Walk.
He has kindly got in a whole shoulder of pork, and has kindly trimmed it up to the legendary butt, he even taught me how to make a proper butchers knot so that once its rubbed up i can tie it and stop it falling apart.

Anyway - i am looking for a glaze that i can use, or sauce as demonstrated in Toby's video and wondered if anyone had a recommendation on a recipe?

[Steve]

This isn't a gourmet, make from scratch recipe but it's a great basic sauce.

Take 1 bottle of HP Classic Woodsmoke BBQ Sauce, pour into a pan.
Pour in 1 can of Cherry Coke
Add 1/2 cup of clear honey
Add 2 tbsp onion powder
Add 1 tbsp coarse black pepper

Bring gently to a simmer, stirring regularly to break up the onion powder.

Cover and simmer gently for 20 mins.

If its still too thick, thin down with a little more coke.

[FlashGordon]

Is using a store bought sauce ok? I'm quite up for having a go at making something? There has been a few people telling me to use coke in cooking, its something I've not even thought about.

Turns out my family want me to take it round for tea on sunday, going to start it around 1am sunday morning, its a fairly big bit of meat and i want to make sure i get it cooked, they won't be impressed with a bit of raw pork!

[Steve]

Using a store bought sauce is fine. A lot of people tweak bought sauces, myself included. I do have my own sauce recipes as well but it's taken me a long time to perfect them to be better than tweaked bought sauces.

The HP one I gave you is a real crowd pleaser. I use that when I do the odd catering job as people go nuts for it.

[FlashGordon]

I'll give it a whirl then - this the sort of thing to put on at the end on quite a high heat or basically on the coals?

[Steve]

With a butt, I sauce after pulling. If you remove the money muscle you might choose to glaze and set in the smoker.

It will also work on ribs, where you might want to set on the smoker. No need for high heat though, 20 mins at 250F will do you fine.

[keith157]

Steve assuming there's any left do you reckon for a couple of weeks in the fridge in a fairly airtight box (like the amazon ones you mentioned) ?
Mind you it's not that complicated like some I've tried so an on the day wouldn't be out of the question.

[FlashGordon]

I made this today, and i have to say it was bang on. Very impressed!

Cheers

[Steve]

Glad you liked it. I've found it's a hit with the typical British palate.

In response to your previous question it should last several weeks in the fridge.

If you want to amp it up a bit, adding chipotle is a good way, also when using with pork, you can add more cider vinegar as pork loves vinegar. You can do a lot of playful things using cheap supermarket sauces as a base

[FlashGordon]

What i want to do it make the full sauce from scratch, I'm guessing the base is tomato pulp, and molasses, something similar to that?