3 to 4 lb. pork loin, with bone
1 1/2 (18 oz.) bottles prepared barbeque sauce
1 tbsp. vegetable oil
1/2 c. brown sugar
1 tbsp. Worcestershire sauce
2 tbsp. cider vinegar
1 tbsp. prepared mustard
1/2 tsp. Tabasco sauce
1 to 2 large onions, sliced
Liquid smoke (optional)

Slice onion thinly and saute in oil in large pot or Dutch oven. Remove when soft and clear. Brown meat on all sides.

While onions and meat are cooking, mix rest of ingredients, except liquid smoke, in large bowl. When meat has browned, cover with sauce mixture and onions. Bring to a boil then reduce heat to low and cover. Cook slowly for 2 to 3 hours, stirring occasionally. As cooking progresses, break up meat and pull away from bones.

Allow to cool for approximately 1 hour. Remove and discard bones and skim as much fat as possible. Cover and refrigerate overnight.

Discard fat layer from top of cold meat mixture. Reheat slowly, adding liquid smoke and additional Tabasco sauce to taste. Serve with Kaiser rolls and cole slaw. Serves 10 to 12, can be doubled.