Instructions: This is the recipe I have in my little book, "BBQ & all the Fixins"

Combine all ingredients in a medium sized bowl. Let stand at least 1 hour before using. Store in refrig for up to 2 weeks.

Makes enough sauce for 4
to 6 pounds of meat.

To serve, let the pork cool slightly. Pull it apart, working with the grain of meat until shredded. Chop the pork into small pieces (1/4 to 1/2 inch) and marinate in the pig sauce at least one hour before serving. Do not let pork sit in the marinade longer than 12 hours, as the flavor will become too strong.

Quote: "Heres a sauce thatll make your sows ribs sit up and oink!"

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