Yields 6 sandwiches

BBQ SAUCE:

1 small can tomato paste

4 small cans chili sauce

1/4 cup Worcestershire sauce

2 cans crushed tomatoes

3 TBSP garlic powder

3 TBSP onion powder

1 cup brown sugar

2 bay leaves

2 TBSP oregano

2 TBSP dried basil

¼ cup liquid smoke

3 lemons, sliced

1/2 lb. butter

2 tsp. red chili flake

Salt and pepper to taste

Place all of above ingredients in large stock pot and simmer on low heat for four hours. Stir often to make sure this does not scald. When sauce has cooked remove the lemon rinds and use a hand mixer to puree the mixture. Season to taste with salt and pepper

Recipe notes:

To this base sauce you can take it a couple of ways:

For very spicy sauce, add two cans of chipotle peppers while it is simmering

For a sweeter style you can add ½ cup each of honey and yellow mustard after you have pureed the sauce and removed the lemon wedges.

SLOW BRAISED PORK

5 lb. pork shoulder roast

2 TBSP extra virgin olive oil

1 large onion, chopped into medium sized pieces

5 cloves garlic, peeled

1 cup chicken stock

1 TBSP fresh rosemary, chopped

1 TBSP fresh thyme, chopped

1 bay leaf

1 tsp. red chili flake (optional)

3 TBSP Dijon mustard

1 TBSP Worcestershire sauce

1 can chopped tomato

Salt and pepper to taste

In a large skillet, heat olive oil.

Season pork roast with salt and pepper.

Place pork in skill and sear on all sides until golden brown.

Place browned pork in crock-pot. Add onions, garlic, herbs, spices, mustard, Worcestershire and stock. Cook over low to medium heat for 6-8 hours. When finished, remove pork and allow to rest for 5 minutes.

Shred meat with two forks and serve on toasted bun with tailgate sides and sauce.