Barbeque Sauce 2

Ingredients

4 gr black pepper
3 gr salt
2 gr onion powder
3 gr garlic powder
1 gr pepper
1 gr cayenne pepper
1/2 bacon
60 gr onions
280 gr pork
350 ml bottled chili sauce
240 ml honey
100 gr dry pecans
26 ml orange juice
1 orange
10 ml lemon juice
1/2 lemon
6 gr garlic
5 ml tabasco sauce
12 gr butter

Instructions

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 litre saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen"