Yeah, it's just another finishing sauce, but it has a much different component than most, I boil down the crispy bits that are too hard for most in the PP, and I also put in the bone(s), and the excess fat.
I fill the pot with water and only add the pork pieces and bones. I then bring it to a rolling boil, drop the temp to simmer, and let it boil down to only 2-3 cups of liquid left. Then I strain it into a bowl and let cool in the frig until the fat has solidified on the top. This bad pic shows that there is quite a bit of fat that'll need to be removed.
Once the fat is removed, I measure out 1 cup of the broth and add the following:
1/3 cup apple cider vinegar
2 tablespoons of Worcestershire sauce
1.5 tablespoons of brown sugar
1 tablespoon of hot smoked paprika
1.5 teaspoons of fresh cracked black pepper
1.5 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon of Tony's creole seasoning
Straight from the bowl, this is a very powerful flavor, but when added to the PP, it's some good stuff!
It's also a very thin mixture, so it mixes in really well and isn't too messy on a sammich.