1 lg. hunk of pork, fresh ham, shoulder, loin or butt
2 tbsp. butter
2 med. onions, chopped fine
2 lg. cloves garlic, crushed
Salt
1 can tomato sauce
1 can tomato paste
2 bay leaves
1 tbsp. mustard seeds
1 tsp. oregano
1 tsp. basil
1 tsp. parsley
1 tbsp. sugar
3 tbsp. wine vinegar
3/4 c. red wine
1 tbsp. coriander
1 tsp. chili powder
Black pepper to taste
Red pepper
2 bouillon cubes
1 tsp. liquid smoke

Start 18-24 hours before you plan to eat this. Melt butter, put in bay leaves and mustard seeds. Cook on high until mustard seeds begin to pop. Add chopped onions, oregano, basil and parsley; cook until onion is turning yellow. Add garlic, tomato sauce, tomato paste, salt, sugar and wine vinegar. Stir in liquid smoke. Add bouillon cubes, spices and wine. Stir until bouillon cubes are dissolved. Set oven at 350 degrees. Baste pork on all sides. Cook for 1 hour, basting frequently.

Reduce heat to 300 degrees, cook for 90 minutes, basting frequently. Reduce heat to 275 degrees, cook 1 hour, basting frequently. Reduce heat to 250 degrees and go to bed. In the morning baste on all sides again, and leave in oven until time to serve. Serve with basting sauce, thinned with water, if desired.