What do you do with leftover pulled pork?Pigs in a Blanket
What do you do with leftover pulled pork?Pigs in a Blanket is a easy American recipe that serves 2. 120 calories per serving. Recipe by TFTI BBQ on YouTube.
Prep: 10 min | Cook: 15 min | Total: 30 min
Cost: $4.87 total, $2.43 per serving
Ingredients
- 1/2 cup Honey (preferably mild clover honey)
- 1 cup Ketchup (use a quality brand for richer flavor)
- 1/4 cup Brown Sugar (packed)
- 2 tablespoons Apple Cider Vinegar (unfiltered for best tang)
- 1 tablespoon Soy Sauce (low‑sodium preferred)
- 1 teaspoon Smoked Paprika (adds smoky depth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Hot Sauce (optional) (adjust to desired heat level)
Instructions
Combine Ingredients
Add honey, ketchup, brown sugar, apple cider vinegar, soy sauce, smoked paprika, garlic powder, black pepper, and hot sauce (if using) into the saucepan.
Time: PT3M
Bring to a Simmer
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Time: PT5M
Temperature: Medium heat
Thicken the Sauce
Reduce heat to low and let the sauce simmer for 8‑10 minutes, stirring every 2 minutes, until it coats the back of a spoon and has a glossy, thick consistency.
Time: PT10M
Temperature: Low heat
Cool and Store
Remove the saucepan from heat, let the sauce cool for 5 minutes, then transfer to a heat‑proof bowl or jar. Refrigerate before using.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 0.5 g
- Carbohydrates
- 30 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑free if using tamari instead of soy sauce
Allergens: Honey (bee product), Soy (soy sauce)
Ingredient Substitutions
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Ketchup: Tomato sauce with a pinch of sugar
- Instead of Brown Sugar: Dark granulated sugar, Coconut sugar
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Soy Sauce: Tamari (gluten‑free), Liquid aminos
- Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
- Instead of Garlic Powder: Fresh minced garlic (increase to 1 clove)
- Instead of Black Pepper: White pepper
- Instead of Hot Sauce (optional): Cayenne pepper pinch, Chipotle sauce
Equipment Needed
- Saucepan
- Whisk
- Measuring Cups and Spoons
- Heat‑proof Bowl (optional)
Critical Steps — Do Not Skip
- Ensuring the brown sugar fully dissolves before heating (Step 1).
- Maintaining a gentle simmer without boiling over (Step 2).
- Cooking until the sauce reaches the proper thickness and glossy appearance (Step 3).
Chef Tips from the Video
- For a smoky flavor without a smoker, add a few drops of liquid smoke or use smoked paprika generously.
- Brush the sauce onto meat during the last 5‑10 minutes of grilling to prevent burning.
- Use a candy thermometer; the sauce is ready at about 220°F (104°C).
Troubleshooting
Sauce is too thin after simmering.
Continue simmering on low heat, stirring frequently, until it reduces to the desired consistency. Alternatively, mix 1 teaspoon cornstarch with 1 tablespoon water and whisk into the sauce.
Sauce becomes grainy or sugar crystals form.
Make sure the brown sugar is fully dissolved before heating. If graininess appears, whisk vigorously over low heat until smooth.
Sauce is too sweet.
Add an extra teaspoon of apple cider vinegar or a pinch more smoked paprika to balance the sweetness.
Storage
Refrigerator: Up to 2 weeks in a sealed container.
Freezer: Up to 3 months; thaw in the refrigerator before use.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce up to 2 days ahead; store in the refrigerator and bring to room temperature before brushing on meat.
- Freeze in ice‑cube trays for portion‑size servings; transfer frozen cubes to a zip‑top bag.
Frequently Asked Questions
What is the cultural significance and history of honey BBQ sauce in American barbecue cuisine?
Honey BBQ sauce emerged in the Southern United States as a sweet counterpoint to the traditional smoky, tomato‑based sauces. The addition of honey reflects the region’s historic use of natural sweeteners from beekeeping, and the sauce became popular in the 1990s with the rise of fast‑food chains offering “honey‑glazed” ribs and chicken.
What are the traditional regional variations of honey BBQ sauce in the United States?
In the Carolinas, honey BBQ often incorporates mustard and a vinegar kick, while Texas‑style versions may add chipotle or liquid smoke for extra heat. Kansas City variants tend to be thicker and sweeter, sometimes using molasses alongside honey.
How is honey BBQ sauce traditionally served in Southern barbecue gatherings?
It is typically brushed onto pork ribs, chicken quarters, or beef brisket during the final stage of grilling, then served on the side as a dipping sauce. It may also be mixed into pulled pork for a sweet glaze.
What occasions or celebrations is honey BBQ sauce traditionally associated with in American culture?
Honey BBQ sauce is a staple at summer cook‑outs, Fourth of July picnics, and backyard barbecues. It’s also common at fall tailgate parties where sweet‑savory flavors pair well with grilled meats.
What other American barbecue dishes pair well with honey BBQ sauce?
Honey BBQ pairs beautifully with pork ribs, chicken wings, grilled pork chops, and even roasted sweet potatoes. It also works as a glaze for grilled salmon for a sweet‑savory twist.
What are the authentic traditional ingredients for honey BBQ sauce versus acceptable substitutes?
Traditional honey BBQ sauce uses honey, ketchup, brown sugar, apple cider vinegar, soy sauce, smoked paprika, and garlic powder. Acceptable substitutes include maple syrup for honey, molasses for brown sugar, white wine vinegar for apple cider vinegar, and tamari for soy sauce if a gluten‑free version is needed.
What are the most common mistakes to avoid when making honey BBQ sauce?
Common mistakes include letting the sauce boil vigorously, which can cause scorching; not fully dissolving the brown sugar, leading to grainy texture; and over‑reducing, which makes the sauce overly thick and overly sweet. Follow the simmer‑and‑reduce steps carefully.
Why does this honey BBQ sauce recipe use a low heat simmer instead of a high‑heat boil?
Low heat allows the sugars to meld without caramelizing too quickly, preserving the honey’s delicate flavor and preventing a burnt, bitter taste. A gentle simmer also gives the sauce time to thicken evenly.
Can I make honey BBQ sauce ahead of time and how should I store it?
Yes, the sauce can be made up to two days ahead. Store it in an airtight jar in the refrigerator; it will keep for about two weeks. For longer storage, freeze in portion‑size containers for up to three months.
What texture and appearance should I look for when the honey BBQ sauce is done cooking?
The sauce should coat the back of a spoon, have a glossy sheen, and pull away in a thin ribbon when the spoon is lifted. It should be thick enough to cling to meat but still pourable.
How do I know when the honey BBQ sauce is done cooking?
When the sauce reaches about 220°F (104°C) on a candy thermometer, or when it drips slowly from a spoon and forms a ribbon that stays on the surface, it is done. Taste for balance; the sweetness should be evident but not overpowering.
What does the YouTube channel TFTI BBQ specialize in?
The YouTube channel TFTI BBQ focuses on practical, backyard barbecue techniques, quick sauces, rubs, and grilling tips for home cooks who want flavorful results without professional equipment.
How does the YouTube channel TFTI BBQ's approach to American barbecue differ from other barbecue channels?
TFTI BBQ emphasizes simplicity and speed, often using pantry staples and minimal equipment, whereas many other channels showcase elaborate smoking setups or specialty ingredients. TFTI BBQ aims to make great barbecue accessible to anyone with a standard grill.
Last updated: August 30, 2026
