Name: Eight-Time World Championship Pork Shoulder
Ingredients: 1 (16-18 pound) Whole Pork Shoulder; 1/2 tablespoon Brown Sugar; 1 tablespoon Granulated Sugar; 2 1/4 teaspoons Garlic Salt; 2 1/4 teaspoons Kosher Salt; 1/2 tablespoon Paprika; 1 teaspoon Chili Powder; 1/8 teaspoon Dried Oregano Leaves; 1/8 teaspoon Cayenne Pepper; 1/8 teaspoon Cumin; 1/8 teaspoon Black Pepper; 3/4 cup Apple Juice; 1/2 cup Water; 1/2 cup Sugar; 1/4 cup Salt; 2 tablespoons Worcestershire Sauce; 2 cups Apple Cider Vinegar; 1 tablespoon Ancho Chile Powder; 1/2 tablespoon Salt; 2 slices Lemon; Pickled Red Onions; Memphis-Style Championship Red Sauce

Ingredients

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1 1/4 cups Ketchup
1 cup Water
3/4 cup Apple Cider Vinegar
3/4 cup Tomato Paste
3/4 cup Brown Sugar
2/3 cup Corn Syrup (if you have it, if not, no worries)
1/2 cup Pure Maple Syrup
4 tablespoons Honey
3 tablespoons Molasses
4 teaspoons Salt
4 teaspoons Worcestershire Sauce
1 tablespoon Applesauce (I typically just use Apple Juice)
1 1/2 teaspoons Soy Sauce
1 1/2 teaspoons Liquid Smoke (I omit this)
1 teaspoon Onion Powder
3/4 teaspoon Cornstarch
1/2 teaspoon Dried Mustard Powder
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/8 teaspoon Garlic Powder
1/8 teaspoon White Pepper (I didn't have this and omitted it)
1/8 teaspoon Celery Seed
1/8 teaspoon Ground Cumin

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Instructions

Combine all ingredients in a medium saucepan and then bring to a boil over medium-high heat. Reduce heat and simmer over medium-low heat for 10-15 minutes. Allow to cool, then transfer to a tightly covered jar or plastic container. Store refrigerated for up to 2 weeks.