It's a Southern thing, right? I can somehow just imagine a pig being dragged toward a huge crock pot: "pulled pork", hee hee hee. What is it? Any relation to Jamaican "jerk chicken"? That's a funny picture, too. Hugs, Marji

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Ok, the brown sugar/tomato sauce sounds like something you'd do for baked beans up here in the north. When I made baked beans from scratch, I'd use tomato paste, ketchup, brown sugar, onion, garlic, dash of mustard, s&p of course. Every once in a while I'd add a dash of horseradish for zip. Sometimes I'd put in just one drop of the 'smoke flavor' that comes in a bottle. I'll search around, see if I have a recipe from my mom for baked beans, she made the best, and I'm sure that would be great for your pork. Also, I think Kraft makes a honey barbecue sauce that we used to use on ribs, it's just smashing! Too early for this, I'm hungry now, hee hee hee. Hugs, Marji

Emily, this Southern "girl" has been cooking pork butts all her , Now days I put n crock Pot with a few onions cover & cook slow all night. Nest day pulled & served with various bar b q sauces on side, Some like it hot, some sweet, etc. Used to wrap n foil and bake on 275 degrees all night.(DEPENDS ON SIZE)Now yrs ago I made my own sauce, Catsup, brown sugar, a little mustard, chopped onions, a little lemon juice, this I cooked 'till thickened. I have also added honey to this sauce, just tasted till it taseted right to me. Remember when real young they had this huge barrell split lengthwise, entire pig was butchered placed n barrell n a pit with fire & coals covered left n ground to cook all night. Oh so good!!Made a many a pot of brunswick stew also from hogshead *