Darren and I started making our own barbeque sauce a few months ago. We started with this cola-based sauce and even tried it with root beer. It was pretty good, but there was something missing in my opinion, so we added a little cayenne and some liquid smoke. Those things improved the sauce, but it was still lacking, in my opinion. I couldn't put my finger on it, but I considered fruit juices, since fruits are used in lots of marinades for meat.
I read the back of a few bottles of commercial sauces, and many of those have juices or concentrates in them. I also thought about a soul food place in Fulton, Missouri, that I went to once with a friend from grad school. I don't remember the name of that place, and have no idea if it even exists anymore, but the owner was also the chef, and he made his barbeque sauce from scratch. I remember that it had little bits of pineapple floating around in it, and I started looking around the web for sauces with pineapple. I found this one, and used it and the cola sauce as a guide to develop my sauce. I made this sauce to go with some crockpot pulled pork, which is an easy way to make pork without heating up the kitchen during the summer. I could also use it on my ribs, but I'm going with pork sandwiches this week.
Pork was on sale at Fry's this week, so by the time I went to the grocery store on Sunday afternoon, all of the pork loins and small roasts were gone. I bought a ~7.5 lb. pork butt for two people. I cut it into three 2-3 lb. portions and froze the other two. We'll be eating high on the hog for a while yet. [Side Note: One of Darren's college roommates wouldn't eat pork butt, because he said he wouldn't eat butt. Pork butt is from the high shoulder of the pig. Ham is actually much closer to the butt.]
Using my trusty mandoline, I sliced up some onion and lined the crockpot with it.
It is not easy to take pictures of white onions on a white cutting board or counter.I rinsed the pork butt, patted it dry, and trimmed some of the fat. I left a thin layer of fat to help it cook without drying out. I seasoned the pork butt with salt, pepper, cayenne, red pepper, and brown sugar, laid it on top of the bed of onions fat side up, and poured some pineapple juice over it. Then I set the crockpot to high and went to make my barbeque sauce.
After a few hours, it was back to the pork. I removed the pork from the crockpot. It was falling apart, so I knew it would be good. I poured the liquid from the crockpot through a collander to reserve the onions. Then, I picked out the bones, scraped away as much fat as possible, and shredded the pork in the crockpot. I also put the onions back in the crockpot.
I forgot to take pictures of the finished sandwiches, but they were delicious!