For the pork:

3½ pounds fresh, bone-in pork shoulder (half picnic or Boston butt)

1 teaspoon kosher salt, or so to taste

½ teaspoon fresh ground black pepper, or so to taste

2 tablespoons olive oil, canola oil, peanut oil, or lard

1 cup full-bodied chardonnay, reisling, or viognier

5 cups pork, chicken, or beef broth

2 bay leaves

1 teaspoon whole mustard seeds, pound to fine powder with mortar and pestle

For the sauce:

2 teaspoon kosher salt

1 teaspoon fresh ground pepper

2 tablespoon finely minced chipotles in adobo sauce or 2 teaspoons Spanish smoked paprika

¾ cup canned crushed tomatoes, with juice

¼ cup ketchup

2 tablespoons Dijon mustard

1 teaspoon sugar

1½ cups chopped yellow onion (about 1 large)

2 cups peeled diced Yukon Gold or other waxy potatoes (about 2 large)

1.  Preheat the oven to 400º

2.  Trim the broad cape of fat from the pork shoulder.  Season the pork with salt and pepper.

3.  Put oil into 4-quart dutch oven and heat over high.  When the oil is hot, sear the pork, turning until it is golden brown on all sides, about 4 minutes each side.  Remove to large bowl.

4.  Add wine to pot and bring to boil over high heat, stir to remove the browned bits from bottom of pan.  Reduce the wine by ¼.

5.  Add broth, bay leaves, and mustard seeds; bring to a steady simmer.

6.  Add pork to pot.  Cover and bake at 400º for thirty minutes.  Then reduce heat to 300.  Cook pork for 2 ½ hours, or so, until pork is falling from bone.  Turn the pork every hour.

7.  While pork is cooking make barbecue sauce.  Mix ingredents in a small bowl and reserve.

8.  When pork is done, remove from pot to cutting board.  Add potatoes and onion to the pot, cover, and cook until the potatoes can be easily pierced with a fork, 25-minutes or so.

9.  Drain veggies but  RESERVE the liquid!

10. Put liquid back into pot, you should have around 6 cups.  Add ½ cup of the barbecue sauce.  Simmer over low.

11.  When pork and veggies have cooled, pass them through a meat grinder with a medium blade.  Return mixture to broth.  Stir and simmer for 15 minutes, you want the broth to reduce by a fifth.

12.  Add remaining barbecue sauce ¼ cup at a time -- to taste.