Nightshade-Free Bbq Sauce (AIP)

This bbq sauce is pretty good on its own, but when combined with a burger or pulled pork, it is elevated to a tasting-experience similar to the real thing.

There are A LOT of ingredients in this sauce, but similar to making a Mole, all of those ingredients lead to a complex and deep flavor that is impossible to achieve any other way.

1/4 c. bacon grease (I collect mine in a jar left on the counter near our cooking space)

1 yellow onion, diced

1 stalk celery, diced

1 carrot stick, diced

1 apple, cored and diced

3 garlic cloves, peeled and rough chopped

1 bay leaf, torn into small pieces

2 T. oregano

1 T. onion powder

1 T. thyme

1 tsp. ground ginger

1/4 tsp. cinnamon

1/4 tsp. clove

2 T. coconut amino acids

2 T. molasses

1/2 c. raisins

1/4 c. – 1/2 c. maple syrup

1 c. bone broth

1 and 1/2 c. butternut squash, peeled and cubed

1/2 c. apple cider vinegar

Sea salt

Place a medium sauce pan over medium heat. Add bacon grease, once melted add onion with a pinch of sea salt. Stir. Allow onion to cook until translucent. Add in celery, carrot, apple, a large pinch of sea salt and all of the spices. Stir, allowing spices to toast slightly, about 30 seconds. Add remaining ingredients plus 1 teaspoon of salt, stir, cover with a tight fitting lid. Turn heat down to low and allow to simmer for 10-20 minutes or until butternut squash is soft. Allow mixture to cool before pureeing in a Vitamix or high powered blender. Taste the pureed sauce and add more salt if needed. Using a blender makes the sauce smooth and silky, which I think is best.