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• Optional ingredients such as additional Sriracha Sauce, or various peppers, could be added to the basic sauce to spice this up. Add in very small amounts and cook at least 30 minutes then taste test before adding more. Hot spices tend to intensify as cooked. It is easy to overdo hot spices and ruin a batch for the majority of your guests. A double batch (about 7 lbs of meat can be done in a 14 inch Dutch Oven.
• The basic sauce has always been the most popular in large groups. Spicy is not. You can multiply this recipe based on the group you are serving. The BBQ can be made ahead and put in the freezer for later use. This is served on hamburger buns. A stack of coleslaw on the BBQ before adding the top bun makes for a killer BBQ sandwich. This recipe makes approximately 24 standard hamburger sized bun servings.
• Place the chunked up Meat, Bay Leaves, Onion, Celery, and Garlic, in a greased heavy pot with lid for baking. Preferably a Cast Iron Dutch oven is used. Meat is slow cooked with lid on. If using a Dutch Oven, and coals, use coals for 325°F heat. If using your kitchen oven use 325°F also. Use a pot sized to be at least half filled to avoid burning.
• Bake for 2 hours then stir the meat chunks to rotate the bottom pieces to avoid burning. There should be plenty of liquid remaining at this point and the meat just starting to shred apart. If liquid is completely gone add 1 cup of very hot water, cover, and bake for 1 more hour. Stir again and check for liquid. If the meat is falling apart it should be ready to shred. If not, bake an additional hour but make sure there is some liquid. I have never had to go more than 4 hours baking. Remove lid and keep on heat or in kitchen oven just until all liquid is absorbed or evaporated. Check and stir often during this process…don’t burn it.
• Once the meat is falling apart easily, remove the bay leaves and discard the leaves. Use 2 forks to shred the meat. I like to use a potato masher to speed up the shredding. Break apart the meat until it is all completely shredded.
• In a large mixing bowl place the remaining ingredients. Add the Soup, Water, Worcestershire Sauce, Liquid Smoke, Vinegar, Brown Sugar, Mustard, and Ketchup. Whisk until combined. Then pour liquid mixture into the baked & shredded meat mixture. Then stir and fold to combine.
• Cover and bake for 1 more hour. Ideally the finished mixture is a Sloppy Joe consistency that doesn’t run. If you’re finished BBQ is too thin/watery, cook/bake with lid off, stirring occasionally to avoid burning. Cook/Bake uncovered until it reaches your desired consistency.
• Optional: Additional smoking process. Leave the mixture slightly wet. Using a Smoker set on 250°F lay on smoke for an additional 2 hours with the meat mixture uncovered. Stirring once about mid way through the smoking process. Watch that the mixture does not dry out. The smoke enhanced flavoring is incredible.

• In a bowl first slice up the apples into small bits about 1/4 inch. Next mix in the Cinnamon, and salt. Set this apple filling mixture aside.
• Roll Pie Crust dough to pie crust thickness on a piece of plastic wrap laid out on your counter. Cut circles of dough (about 3 inch diameter) with a biscuit cutter or the top of a drinking glass or opened can. Pull up all the trimmed dough pieces. Ball up the trimmings and roll that out and cut more circles. Repeat until you have made use of all the dough.
• Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.
  Take a small piece of butter, about the size of half a pea. Put a small piece of butter into the center of each dough circle. Next spoon about a 1/2 teaspoon of your pie filling mixture on to the center of each dough circle. Fold the dough to make a half circle with a pocket of the filling inside. Seal the edge using fork to press them together.

Optional

• Bake in a preheated 350° oven, on a grease cookie sheet, 8 to 12 minutes . Or until just starting to brown.
  
• Or instead of baking you can deep fry. Deep Fry at 375° until golden brown. It won’t take but a minute or two. Watch them closely.
• They can be glazed with cream cheese icing, brushed with a powdered sugar type glaze, or sprinkled with powdered sugar.

• You will need a Dutch Oven, a Trivet, Foil or Parchment paper, and a cooling rack.
  
• Cut four pieces of bacon into 1/2 inch pieces and fry to your preference. Set aside to drain. Lay a sheet of parchment paper on your counter and place the ground pork in the middle. Spread with your hands until you have about a 10 by 10 inch square about 1/2 inch thick.
• Spread the cream cheese over half of the pork and add the bacon bits, onions and bell peppers. Gently roll it up from the cream cheese side. Set aside.
• Make a 5 by 5 lattice with 10 pieces bacon. Googling bacon lattice will give you several “you tube” videos, it’s way easier than you might think. Place the pork roll with the seam toward you on the edge of the lattice closest to you. Roll it on the bacon, picking up the lattice as you go. Remember where the seam ends up.
• Place cooling rack on a cookie sheet or inside a Dutch Oven. Place a piece of parchment paper on it. Place the bacon encased pork roll on the paper, seam side down. Brush liberally with BBQ sauce.
• Roast for about 75-90 minutes at 425 degrees. Check with a meat thermometer at 75 minutes.
• When it reaches 155 brush one more time with bbq sauce and continue cooking for 10 more minutes.
• When it’s done let it sit for 15-20 minutes so it can set up.

• Preheat oven to 350°F Grease foil pan 10X14X3 or similar stainless steamer tray Mix all ingredients and dump into greased pan. Place on cookie sheet for support Bake for 1 hour uncovered or until liquid is nearly gone Chill and serve cold (Can also be served warm)