Pork Tenderloin and Chorizo Fried Fondue with Chipotle Mayonnaise, Guacamole and Ancho Bbq Sauce

Make the 3 dipping sauces and set aside.

Melt enough vegetable shortening in a metal fondue pot to come halfway up the sides. Heat over high heat on the stovetop until a thermometer reads 375 degrees F. Transfer the fondue pot to its burner over a high flame.

Cook the pork and sausage according to individual preferences, until golden brown and cooked through. Divide the dipping sauces among each diner and allow guests to dip into their preferred sauce.

Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.

Yield: about 1 cup Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.

Yield: about 3/4 cup To make the Ancho Barbecue Sauce , combine the sugar, vinegar, tomato paste, sesame oil, molasses, soy sauce, and chili peppers in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until it starts to become syrupy and dime-sized bubbles form, 12 to 15 minutes. Remove from the heat and transfer to a blender or food processor . Process on high speed until smooth.

Yield: about 3/4 cup