Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        potatoes
   4                    or 5 onions
   1 1/2  cups          ketchup
   1      can           chipotles in adobo sauce, run through blen
                        (or use 1/3 cup Texas Pete hot sauce)
     1/3  cup           sugar
     1/4  cup           bacon drippings
   1      tablespoon    salt and pepper

Preparation:

This can be started as early as an hour or so after you get the shoulder on the cooker or at least an hour+ before serving time. (I think I liked them even better as leftovers the next day) Peel the potatoes, then cut them and the onions into large chunks. Cover with water in a large pot and add everything else. Bring to a boil then reduce the heat and cook until the potatoes are soft. Leave them on a warm burner till dinner time. Add water if necessary to keep them covered.