Barbecue Roast

• 1 (3 lb.) boneless chuck or 1 (3 lb.) pork roast
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. packed brown sugar
• 2 c. water
• 2 c. ketchup
• 3/4 c. Coke
• 1/4 c. liquid smoke
• 2 Tbsp. white vinegar
• 2 Tbsp. Worcestershire
• 1 Tbsp. mustard
• 1/2 tsp. hot sauce
• 2 Tbsp. lemon juice
• 1 onion, chopped
• hamburger buns

1. Sprinkle roast with salt and pepper and rub with 2 tablespoons brown sugar. Place in a Dutch oven and add 2 cups water. Cook, partially covered, over low heat 2 hours or until tender. Remove roast and shred. Bring remaining 2 tablespoons brown sugar, ketchup and next 8 ingredients to a boil in a heavy saucepan. Reduce heat and simmer 15 minutes or until thickened. Stir in shredded roast. Serve on hamburger buns. Makes 8 to 10 servings.

boneless chuck, salt, pepper, brown sugar, water, ketchup, liquid smoke, white vinegar, worcestershire, mustard, hot sauce, lemon juice, onion, buns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37141 (may not work)