Barbecued Pork Shoulder

• 1 medium onion, minced
• 1 clove garlic, minced
• 1/2 c. butter or margarine, melted
• 1 c. catsup
• 1/2 c. vinegar
• 1/2 c. water
• 1 c. firmly packed brown sugar
• zest of 1 lemon, chopped
• 1 1/2 Tbsp. lemon juice
• 2 Tbsp. Worcestershire sauce
• 1 tsp. hot sauce
• 1/2 tsp. chili powder
• 1 (6 to 7 lb.) pork shoulder roast

1. Saute onion and garlic in butter until tender.
2. Add catsup, vinegar, water, brown sugar, lemon zest, lemon juice, Worcestershire sauce, hot sauce and chili powder; cook until hot. Place roast on grill over low coals.
3. Cover grill; open vent. Grill roast 3 hours, turning occasionally.
4. Baste roast with barbecue sauce.
5. Cook 1 hour or until tender, basting frequently with sauce.
6. Yields 8 to 10 servings.

onion, clove garlic, butter, catsup, vinegar, water, brown sugar, lemon juice, worcestershire sauce, hot sauce, chili powder, pork shoulder roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1390 (may not work)