This Homemade Barbecue Sauce is easy to make and one to keep on hand for the next time you make pulled pork. I first tried this recipe at the Shoup Brothers Farm. It is the perfect mixture of flavors and spices to top on your next pork tenderloin, pulled pork or grilled pork chops. Double or triple the recipe to make a big batch to keep for later!
HOMEMADE BARBECUE SAUCE + A VISIT TO AN OHIO HOG FARM
A few weeks ago I had the opportunity to spend the day on the Shoup Brothers Farm in a partnership with the Ohio Pork Council. It was an informative experience where I walked away understanding more about how hogs are raised, cared for and how pork goes from the farm to table. The Shoup Brothers are so passionate about hog farming and take great care of their animals.
In addition to my time on the farm learning about the hogs, the care of the animals and the process of raising them, I also enjoyed a delicious meal that they prepared for me. Today I am sharing with you the Homemade Barbecue Sauce that we ate on our pulled pork sandwiches. Check out my pulled pork recipe to recreate our meal! This BBQ sauce is an Old Carolina Barbecue Company copycat recipe and one you will find yourself making time and time again.
When I arrived at the Shoup Brothers Farm, Dave and his wife were the first people that I met. They were so warm and welcoming. We discussed the history of their family farm which is a multigenerational operation. Their farm is located in Smithville, Ohio where they raise hogs, along with wheat, corn and soybeans. If you live in Ohio and eat pork, you have probably eaten pork from the Shoup Brothers Farm. They are one of the largest producers of pork in Ohio.
One thing I found very interesting and reassuring was the cleanliness of their barns and facilities. When we entered each barn we changed our plastic shoe coverings to make sure we were not transferring any dangerous germs or infections to the hogs.
Another thing I was happy to learn is that they use antibiotics responsibly and only when a pig or hog is in absolute need of it. Actually, all pork farmers must be certified, meeting safety standards. The pigs have regular checkups by vets to make sure they are healthy.
A lot of my readers have asked me if pork is healthy to eat. According to the United States Department of Agriculture, pork tenderloin is just as lean as a skinless chicken breast. As I learned on my farm visit, a lot has been done over the years to improve pork and the quality of the meat you are eating.
When I arrived at the farm we started in the farrowing barn where we saw some sow’s giving birth, some nursing and some weaning their piglets. It was such a cool experience to see the different stages of life the piglets go from along with the sows. The sows will typically nurse their piglets for 4 weeks before weaning. The piglets were surprising smaller than I though, weighing in at about 3 pounds. Did you know that a sow can weight up to 350 to 400 lbs? I was shocked to learn how large the sows are.
The next barn where the piglets are kept was really fun to see. The piglets are so energetic and lively. To be honest, it reminded me of my house with my three little ones running around. They are kept in large pens and as they grow they move to a new pen with piglets their size. They are fed a mixture of grains, minerals and vitamins and are given plenty of water.
By keeping the piglets and hogs in barns it allows the farmers to protect their health. As we all know, Ohio weather can be crazy and the elements can be hard on animals.
Each barn is also temperature controlled to help ensure the piglets are keeping a good body temperature and it helps ensure they stay healthy and grow appropriately.
The last barn we visited was where they keep the Barrows, which is a neutered male pig, and the Gilt, a female pig that has never farrowed. The hogs are help in this barn before they go to market.
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups tomato ketchup
- 1/4 cup brown sugar
- 1 Tablespoons Worcestershire sauce
- 1 Tablespoon honey
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon cayenne pepper
- In a small bowl whisk all of the ingredients together. Store in an airtight container in the refrigerator for up to five days.
This BBQ sauce is great on all types of meals-especially pulled pork sandwiches, grilled pork chops or a pork tenderloin.
This post is sponsored by OhioPork.org. As always, all opinions are my own. Thanks for supporting the brands that make A Cedar Spoon possible!