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CA Cola BBQ Sauce
The sauce that goes on the pulled pork, bottled the way we make it.
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Cola-Built
Real cola in the pot. That is where the caramel depth and the dark gloss come from.
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Sweet Then Sharp
Brown sugar and molasses up front, vinegar on the back end so it never turns cloying.
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Kitchen Proven
Not a licensing deal. This is the recipe running on our line every day.
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What It Is
Every barbecue sauce worth keeping has one idea holding it together. Ours is cola. It goes in early and cooks down with brown sugar and molasses until the whole pot turns dark and glossy, and it brings a caramel note that you cannot fake with sugar alone.
Then the vinegar comes in. That is the part most sweet sauces skip, and it is why they coat your mouth and quit. This one finishes clean and sharp enough that you go back for the next bite.
CA is Cash Alley. The cola callback is on purpose, because this tastes like the bottled soda that used to sit in a cooler by the register at every filling station on the coast.
How To Use It
Built for pulled pork first, and that is still where it does its best work. It also belongs on wings, ribs, brisket, burgers, and a fried bologna sandwich.
Because of the sugar content, brush it on in the last few minutes rather than at the start. Sugar burns before meat finishes, and this sauce has enough of it to matter.
The Specs
| Net Volume | 16 fl oz (473 mL) |
| Container | Glass bottle, screw cap |
| Flavor | Sweet, smoky, sharp finish |
| Best For | Pulled pork, wings, ribs, burgers |
| Made In | Ocean Springs, Mississippi |
| Storage | Pantry until opened, refrigerate after |
Round Out the Shelf
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The Spice Rack
All three Tall Boys
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Tallow Cooking Oil
What we fry in
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Tall Boy Steak
For the grill
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Where the cola comes in
Cola in barbecue sauce is a Southern habit with real history behind it — the story of RC Cola explains why a garage in the rural South had an RC sign on it and not a Coke sign. The sauce goes on a fried bologna sandwich and on loaded totchos.
Ingredients go here. Use metafields to make them unique for each product.
Nutrition facts go here. Use metafields to make them unique for each product.
Recycling go here. Use metafields to make them unique for each product.
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Rendered in small batches
Beef tallow rendered slow and clean, the way the kitchen has always done it. No seed oils, no fillers, no shortcuts.
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Straight from the Garage
Everything we sell is what we actually cook with at 1025 Government St in Ocean Springs. Try it here, then take it home.
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Questions? Holler at us.
Catering, wholesale, large orders or just curious about the oil - email info@cashalleygarage.com and we will get back to you.