Some folks will raise their eyebrows at the use of root beer soda for this glaze while others will recognize it as similar to the old Southern technique of incorporating cola into pot roast. We love the cinnamon and anise flavors of root beer when paired with pork, and we use this glaze when cooking ham and pork tenderloin, glazing them as they cook. In the summer, we serve this sauce as an accompaniment to grilled pork chops. It’s really important to use a great root beer like Barq’s brand for this glaze.
MAKES: 1½ cups (360 ml)
PREP TIME: 5 minutes
COOK TIME: 30 to 35 minutes
INGREDIENTS:
- 3 cups (720 ml) root beer
- ¾ cup (165 g) packed brown sugar
- ½ cup (120 ml) ketchup
- ¼ cup (60 ml) white wine vinegar
- 3 tbsp (45 ml) steak sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) Sriracha sauce
- ¼ tsp ground cloves
INSTRUCTIONS:
- Combine all the ingredients in a large saucepan over medium-high heat. Bring the mixture to a boil then reduce to a simmer and cook until the liquid is reduced by half, about 30 minutes.
- Brush onto a baked ham while it is cooking or as a glaze for pork chops.
