Tangy Barbecue Sauce

• 2 Tablespoons extra virgin olive oil
• 1 medium shallot, finely chopped
• 2 cloves garlic, peeled, very finely chopped
• ½ cup distilled white vinegar
• 3 Tablespoons packed brown sugar
• 2 Tablespoons honey
• 1 (6-ounce) can tomato paste
• 2 Tablespoons Dijon mustard
• 2 Tablespoons Worcestershire sauce
• ¼ teaspoon chili powder
• ¼ teaspoon kosher salt
• Freshly ground black pepper

1. In a large saucepan over medium heat, heat the olive oil. Sauté the shallot and garlic until softened and the shallot is translucent, 2 to 3 minutes.
2. Add the vinegar, sugar, and honey, and stir until the sugar and honey are dissolved. Add the tomato paste, mustard, and Worcestershire sauce, stirring to combine. Add the chili powder, salt, and pepper, and give it a good stir.
3. Simmer on medium-low heat, stirring occasionally, until the sauce has thickened, 18 to 20 minutes. Okay, now, dole it out—first onto reheated pork shoulder leftovers, and then, later this week, onto any other protein that you want to jazz up with delicious barbecue taste.

by Amy McCoy