Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water. Preparing the pork for cooking correctly is vital for achieving that well-rounded quality taste experience. First off, remove any excess fat from the pork shoulder roast before slow-cooking it since we want more lean meat than fat in our pulled pork sandwiches. Also, brown sugar and paprika make up one of the main rub ingredients; massage it generously into your shoulder roast to allow the flavors of the spices to penetrate deeply into the meat. The biggest time saver when prepping ahead, is roasting the garlic. This can be done several days in advance, and saves about 40 to 50 minutes of time. Storage

When it comes to pairing this dish, bold flavors are key. Its smoky taste pairs perfectly with beer, such as an IPA or stout, which can help cut through the richness of the meat. A glass of red wine or bourbon also goes well with this recipe. STEP ONE:To a medium saucepan, add water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar. Bring the mixture to a slow boil over medium-high heat and then reduce the heat so it is simmering, stirring occasionally. Make BBQ pulled pork pizza by using the pork as a topping along with your favorite pizza sauce and cheese. You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc. For a classic steak: Some steak purists prefer to enjoy the natural flavors of the meat without the addition of barbecue sauce. Simply season the steak with salt, pepper, and your favorite spices, and let the quality of the meat shine.

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When it comes to grilling steak, the use of barbecue sauce can be a matter of personal preference. Here are some expert tips to consider: To Sauce or Not to Sauce: Light brown sugar– if you don’t have dark brown sugar, light brown sugar will work just fine. The sauce may be a little bit lighter in color, but should still taste great. You could also add a drizzle of molasses to the sauce, which would mimic the molasses-y flavor of the dark brown sugar.

While you’re roasting garlic for this recipe, I would go ahead and roast an additional head or two. Roasting garlic completely changes the texture and flavor, and you’ll be wanting to use it in just about everything! Some of my favorite uses are a roasted garlic cream sauce, and roasted garlic hummus. Variations of this recipeBring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve.

As with most sauce or glaze recipes, you can absolutely make this recipe ahead of time. It will keep for up to a week in the refrigerator (in an airtight container of course). Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week.This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.