This is a guest post by Scott Phillips of Get Your Grill On.

Instead of seasoning the pork with a dry rub, I went with a thick, flavorful marinade of garlic, red onion, and a few well chosen herbs and spices. As good as the marinade was, though, it was the “Special Sauce” that really took it to the next level. In our household, any sauce (BBQ sauce, spaghetti sauce, chocolate sauce, etc.) that rises above the ordinary is deemed “Special Sauce” and carefully notated in a small black book for the betterment of all humanity. Those rarified concoctions that elevate themselves to the highest levels of yumminess are designated “Secret Sauces.” Secret sauces are never written down, only committed to memory and prepared late at night with the shades drawn and the lights off, hidden from the unwashed masses.

This sauce will remain pretty thin, but be sure to simmer it over low heat for about an hour to develop it’s flavor. Leave the fresh cayenne peppers as long as you think necessary. About fifteen minutes will make your lips tingle pleasantly, a full hour is even better if you like the hot stuff.