Barvecue with Tangy Gochujang Barbecue Sauce

Nancy Olah

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Easy Weeknight Meals

Cuisine: American

1 cup organic ketchup
1/4 cup organic brown sugar
2-3 tablespoons Mother in Law's Gochujang Fermented Chile Paste Concentrate
2 tablespoons Bragg's organic apple cider vinegar
2 tablespoons Wholesome organic molasses please don't use blackstrap molasses because it will be too strong tasting
1 1/2 teaspoons vegan Worcestershire sauce The Wizard's brand is my favorite
1 1/2 teaspoons Dijon mustard
1-2 garlic cloves pressed
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
Freshly ground sea salt and black pepper
1/4 cup Bundaberg ginger beer or water if you don't have, or don't like, ginger beer
10 oz. pkg Barvecue Smokehouse Pulled BVQ thawed in the fridge overnight
1-2 tablespoons extra virgin olive oil

Put all of the sauce ingredients in a medium saucepan and cook over low heat for about 15 minutes, stirring occasionally.
Remove the thawed Pulled BVQ from the package and saute it in a skillet in a little oil for 3-4 minutes. Add the barbecue sauce, stir to combine, and heat to your desired temperature.