Step 1: Trim the fat from the roast and discard, pat dry with clean cloth and sprinkle generously with pepper.
Step 2: Melt the bacon fat in a Dutch oven or heavy bottomed pot over medium-high heat and brown roast on all sides; remove roast and set aside.
Step 3: Add the onions and cook until translucent; add garlic and cook for another 30 seconds.
Step 4: Return the roast to pot and add broth and bay leaves and bring to a boil, reduce heat and simmer for one hour covered.
Step 5: Add the hot sauce, vinegar, brown sugar and chili flakes; simmer covered for another hour.
Step 6: Add the seasoned salt, ketchup and raisins and simmer for another half hour.
Step 7: Serve over hot noodles or rice and spoon over the sauce.
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