Home > Recipes > Barbeque Sauce
"For J's" Barbeque Sauce

Ingredients:
1 onion (chopped)
1 block butter
1 bottle catsup
1 cup water
1 Tablespoon dry mustard (Colman's Mustard)
2 Tablespoon chili powder
1 cup brown sugar
1 teaspoon tobacco
2 Tablespoon liquid smoke
1 beef bouillon cube
1 chicken bouillon cube
1/2 Tablespoon garlic powder
3 Tablespoon honey
2 tbsp. Hickory Smoke Sea Salt or Hawaiian Kiawe Smoke Sea Salt


Instructions:
Melt butter in pot and saute onions. Add remaining
ingredients. Bring to a boil then lower temperature to
medium-low. Simmer for at least an hour.
Let mixture cool. Put in blender until sauce is smooth.
Sort By:
Page of 1
For J's Kiawe Liquid Smoke (5 oz.) Hickory Smoke Infused Pacific Sea Salt Kiawe Smoke Infused Pacific Sea Salt
Kiawe Smoke - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor.

Kiawe Liquid Smoke is used in Hawaii to make Kalua Pork (Hawaiian Shredded Pork). This liquid smoke will give your dish a smoky flavor without actually going through the hassle of smoking your meats. Make kalua pork sliders, kalua pork & cabbage, kalua pork nachos, kalua pork tacos. Onolicious dishes.
May also use kiawe liquid smoke as an ingredient to make home made barbecue sauce.



"For J's" Kalua Pork (Hawaiian Shredded Pork)

5 to 5 1/2 lb. pork butt
1 1/2 Tbsp. “For J’s” Sea Salt (any flavor)
3-4 cloves garlic (finely chopped)
6 Tbsp “For J’s” Kiawe Liquid Smoke
2 Tbsp. Whisky
1/2 c. water
7 ti leaves (optional)

Crock-Pot Instructions: Line crock-pot with ti leaves (optional) Pour in 1/2 cup water. Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot. Pour liquid smoke and whisky over pork and cover with more ti leaves. Cook in crock-pot for 8-10 hours. When done, transfer pork to another pot or platter. Shred pork and mix in just enough broth from crock-pot to moisten meat. Add more salt if needed. 		Hickory Smoke Sea Salt - Milder and sweeter than our Kiawe Smoke Sea Salt. This smoke infusion works just as well on steaks, pork, poultry and seafood. Try it on pork chops!


 		Kiawe Smoke Sea Salt - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor. This is especially good on steak, pork, poultry, or seafood, as well as soups and chowders. Our favorite is on fresh salmon baked or grilled. For steak lovers, our Grilled Paniolo Steak recipe will surely make you famous.


Kiawe Smoke Infused Red 'Alaea Salt For J's Kiawe Liquid Smoke (32 oz.)
Kiawe Smoke Red 'Alaea Sea Salt - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor. This is especially good on steak, pork, poultry, or seafood, as well as soups and chowders. Our favorite is on fresh salmon, baked or grilled.
 		Kiawe Smoke - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor.

Kiawe Liquid Smoke is used in Hawaii to make Kalua Pork (Hawaiian Shredded Pork). This liquid smoke will give your dish a smoky flavor without going through the hassle of smoking your meats. Make kalua pork sliders, kalua pork & cabbage, kalua pork nachos, kalua pork tacos. Onolicious dishes.
May also use kiawe liquid smoke as an ingredient to make home made barbecue sauce.




"For J's" Kalua Pork (Hawaiian Shredded Pork)

5 to 5 1/2 lb. pork butt
1 1/2 Tbsp. “For J’s” Sea Salt (any flavor)
3-4 cloves garlic (finely chopped)
6 Tbsp “For J’s” Kiawe Liquid Smoke
2 Tbsp. Whisky
1/2 c. water
7 ti leaves (optional)

Crock-Pot Instructions: Line crock-pot with ti leaves (optional) Pour in 1/2 cup water. Rub "For J's" Sea Salt and fresh garlic over entire pork butt and place into pot. Pour liquid smoke and whisky over pork and cover with more ti leaves. Cook in crock-pot for 8-10 hours. When done, transfer pork to another pot or platter. Shred pork and mix in just enough broth from crock-pot to moisten meat. Add more salt if needed.