Homemade Apple Jalapeño BBQ Sauce is perfect on pork, ribs, or chicken. Made with Musselman’s Apple Pie Filling and Cider Vinegar.
Combine apple pie filling, vinegar, onion, cilantro, chipotle, jalapeños, chili powder, salt, and cumin in a medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, 15 minutes or until jalapeños are tender. Remove from heat.
Use an immersion blender to blend the mixture in the saucepan, or cool slightly and transfer to a food processor or blender. Cover and blend until smooth.
Return to saucepan (if needed) and whisk in tomato paste, molasses, mustard and Worcestershire sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, or until sauce thickens to desired consistency. Season chops with 1/4 teaspoon salt and the pepper.
In large skillet, heat oil over medium-high heat. Add chops and cook 5 minutes, turning once, until nicely browned.
Add 1½ cups of Apple Jalapeño Barbecue Sauce. Bring to boil. Reduce heat, cover and simmer 15 minutes, or until pork is tender.
Refrigerate any unused barbecue sauce up to 2 weeks.