Brad Orrison’s The Shed’s “ShedSpred”

4 Cups Tomato Sauce
1 Cup Tomato Puree
¼ Cup Ketchup
2 Tbs cane syrup
½ Cup Worcestershire Sauce
¼ Cup Cajun Seasonings
2 Tbs Soy sauce
2 Tbs yellow mustard
2 Tbs crystal hot sauce
¼ can of beer and a few cold ones for the cook
1 fresh lemon (juiced, no seeds)
1 ½ tsp. black pepper
1 ½ tsp. cayenne pepper
1 ½ tsp. garlic salt
Now throw in a mere 2 ½ pounds of deep dark brown sugar

As everyone knows ya' gotta' have a killer sauce to go with a real pulled pork sandwich and we have it at The Shed.

The kicker to the ShedSpred is that every pot is hand stirred with tender loving care making sure all the ingredients have come together properly. After a soft boil for an hour the golden goodness has made a ring of thick BBQ sauce around the pot and we know we have reached perfection.

The shoulders are gently removed from the smoker making sure we don't lose any of the juices that are running out of the amazingly tender meat. Our customers will attest to the fact that The Shed's pork is literally "fall off the bone" everyday. You can smell the seasonings and smoke rise up with the steam as the bones are removed to reveal the innermost tender meat for our pulled pork sandwiches. We slap a large toasted bun on the plate, fill it up with 6 ounces of meat and then, like caramel on ice cream, we use just enough sauce to make sure every piece of the meat has the right amount of sauce to complement the smokey flavor within. A Kosher dill, a slice of Vidalia onion and you are on your way to Barbeque Heaven. So come on "Get Fed at The Shed".

For The Shed's pulled pork sandwich recipe click here.