Am I STILL working on this BQ Sauce? The story behind this is that for 25 years I was on & off with attempting barbecue sauces. I think this is the one that won hands down in votes. BUT seems like I recall last time I made it, it didn't meet my approval. Maybe I didn't have the steak sauce on hand then. This to me is a sauce meant for barbecue pork. Many years beyond the 25 years and I feel like I must try this one again & see if I need to tweak it some more! Hope this ends my research on this because I would hate to be still at this on & off for 50 years!
Combine all the ingredients into a pot (water,v-8, ketchup,worcestershire,vinegar, hot sauce, steak sauce,crushed red pepper, mustard, red pepper, cayenne pepper). & bring to a boil. Let simmer about 10 minutes.
I will cook a pork roast around 8 pounds. Then we will eat on it one night and any leftovers I shred up and make BQ out of it. I am showing in my recipe I use about 2 cups of this sauce for the cooked meat.
Using a 350 degree F. oven, baking the sauced up pork roast, stirring occasionally, getting the sauce cooked in to my approval. By stirring it in as it sops up the sauce you are also shredding the meat up. You can make sandwiches with this with regular bread or hamburger buns and top with some coleslaw if desired and mustard.