Barbecued Pork Shoulder
|Pork shoulder roast||7 Pound|
|Onion||1 Medium, minced|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Catsup||1 Cup (16 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoon)|
|Hot sauce||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
Insert meat thermometer into thickest part of roast, making sure it does not touch bone or fat.
Saute onion and garlic in butter in a medium saucepan until tender.
Stir in remaining ingredients; bring to a boil.
Reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Remove sauce from heat.
Set roast and sauce aside.
Prepare fire in a covered grill.
Place roast on grill.
Cover with lid, and open vent.
Cook over low coals 3 hours, turning roast occasionally.
Baste roast with sauce.
Cover and cook an additional hour or until thermometer registers 160° (medium).
Baste frequently with remaining sauce.
Let stand 10 to 15 minutes before slicing.