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This fiery tomato sauce, with cinnamon and cumin, is a complex barbecue sauce you will want to keep eating. Traditional barbacoa, as it is made in Mexico, involves roasting an entire sheep in a giant fire pit, wrapped in maguey leaves, then cooked for days and days. It’s the ultimate low and slow process, a gorgeous celebration of the meat, but one not easily replicable in American kitchens. This sauce is more akin to the broth that emerges at the end of that cooking process, which is somewhat bland at first, then enlivened by spices and salsa. We packed this sauce with the flavors of fiery chiles—chipotle, pasilla, and guajillo—plus cinnamon, cumin, and tomatoes. The thick sauce at the end becomes the liquid for cooking pork shoulder for pork barbacoa tacos with beans and salsa. Sure, the pork is best if you cook it with Joule overnight, so that’s sort of like the original. However, we made it easy for you here, so this still can be a weeknight meal, with a little planning.