3-4 lb. leftover pork loin
1 lg. bottle hot barbecue sauce
1 lg. bottle hickory smoked sauce
4 c. water
2 tbsp. vinegar
2 tbsp. yellow mustard
1/3 c. catsup
1/2 c. Worcestershire sauce
1 med. onion, chopped
1 c. brown sugar

Place pork into 10-quart Dutch oven. Add water and bring to a boil. Add all other ingredients. Stir. Cover and simmer. The pork will begin to fall apart and shred. If needed, separate meat with a fork. Simmer for at least 2 1/2 hours. The longer the meat simmers, it will become necessary to add water. Serve over rice or rolls. Serves 6.