Add all ingredients together in a very large pot, bring to a boil, and simmer for 30 min.

This recipe came from the Frugal Gourmet's T.V. show, but don't let that turn you off! We've tried other recipes, but this is the one that we like the best. As far as I'm concerned, this is the best tasting Bbq sauce around. We've made 3 batches already, so this is a tried recipe, rather than one we've only read about. It makes about 2 gal. We haven't tried any smaller batches since we use it a lot. For the meat, we use fresh pork shoulders and roast them at 350F for approx. 4 hours. The pork is coated with Kosher salt only, no other spices. After the meat is cooked and cooled slightly, it is hand pulled apart. This is hard to describe. You want to end up with stringy meat rather than chunks. I've also seen chunky Bbq where the meat is cut from the shoulder, but I like the "pulled" better. We then add the Bbq sauce to the pork and package it for the freezer. It freezes well. Our normal batch will be approx. 2 pork shoulders, about 7-8 lbs. Each. We usually wait for the meat to be on sale to make this. We keep the left over sauce in the refrigerator. You have enough sauce for about 4 batches or approx. 60 lbs. It sounds like a lot, but if you like Bbq, it goes quickly.

Shared by George & Diane Fiedorczyk, Kitty Hawk, N.C.