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Barbecue:
1/2 MEDIUM ONION, SLICED
PORK SHOULDER (APPROXIMATELY 2 TO 3 POUNDS, PREFERABLY BONELESS)
1/2 CUP BEEF BROTH, WATER, OR YOUR FAVORITE BARBECUE SAUCE
2 TABLESPOONS WHITE VINEGAR
Sauce:
1/2 CUP KETCHUP
1/3 CUP WATER
2 TABLESPOONS WHITE VINEGAR
2 TABLESPOONS WORCESTERSHIRE SAUCE
1 TABLESPOON BROWN SUGAR
1/2 TABLESPOON DALE’S SEASONING OR LIQUID SMOKE (OPTIONAL)
2 TEASPOONS GARLIC POWDER
1 TEASPOON SALT
1 TEASPOON TABASCO
1/4 TEASPOON PEPPER
corn cakes:
1 CUP SELF-RISING CORNMEAL (NOT CORNBREAD MIX)
1/2 CUP ALL-PURPOSE FLOUR
3/4 CUP MILK
3 TABLESPOONS BUTTER, MELTED
1 LARGE EGG, LIGHTLY BEATEN
1/2 TABLESPOON SUGAR (OPTIONAL)
1/8 TEASPOON CAYENNE
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1st Keep
 Oodiepup
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