Anonymous Tue May 23 19:40:19 2006

1 large onion -- chopped

2 tablespoon vegetable oil

24 ounces canned tomatoes -- drain 1/2 the juice

1-1/2 cups cider vinegar

1 cup ketchup

1/4 cup orange juice

2 tablespoon mustard, yellow (like French s)

2 tablespoon dark brown sugar -- packed

2 tablespoon regular sugar

1/2 tablespoon paprika, sweet Hungarian is best

1/2 tablespoon salt

1/2 tablespoon black pepper

1/2 tablespoon chili powder

1/2 tablespoon red pepper flakes

2 teaspoons black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1. Saut� the onion and oil in heavy saucepan for 5 minutes or so. Add the remaining

ingredients and let it simmer for an hour or 2 (until it thickens a bit and the flavors have a

chance to fight it out and become one). Note: You may want to cut back a little on the heat at

first (chili powder, red pepper flakes, cayenne pepper, black pepper) as this stuff is hot.

After it's cooked for an hour, gradually add the desired amount of heat until you reach your

limit. Let it simmer just a tad longer and move on to the next step. 2. Let the sauce cool

down so it's easy to handle without burning your self. Take a hand blender and puree the

stuff. You could also pour the sauce into your upright bender and puree it. I find it easier to

use the hand blender. 3. Take your best pulled pork and put however much you want into a

pan. Add as much sauce as you like to the meat and get it all nice and hot together. 4. Pile

your pulled pork and sauce mixture on a sandwich roll and enjoy. The way I usuall

y do it is perform step one on Friday night while I'm rubbing down my butt with my favorite

rub. Saturday morning I fire up the smoker and smoke my butt all day. Saturday afternoon I

continue with step 2 of the sauce. I warm the sauce up a little bit and puree it. When the

pork is done, I go to step 3. This recipe is a work in progress, so if you try it, let your

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