- Make the barbecue sauce: In a heavy-bottomed pot over medium heat, toast first six ingredients. Add tomato paste and cook for 2 minutes. Deglaze pan with apple cider vinegar. Add garlic, onions, rosemary, worcestershire, molasses, corn syrup, and brown sugar. Squeeze orange juice into pot and add rind. Simmer for 45 minutes.
- Add ketchup and simmer for another 30 minutes. Let cool, then strain through a fine mesh strainer. Sauce will keep refrigerated in an airtight container for a few weeks.
- Make the stew: Heat bacon fat in a medium stockpot over medium heat. Add onions and peppers and sauté until slightly tender. Add corn, lima beans, pulled pork, stock, crushed tomatoes, cayenne, worcestershire, and Tabasco. Bring to a rapid simmer, stirring occasionally. Reduce heat to bring stew to a slow simmer, add barbecue sauce, and simmer for at least 45 minutes. Adjust seasoning to taste with salt and pepper.