Barbecued Pork Roast

  • Yield servings

'I've been making this recipe since 1965 when I first tasted it at a PTA carnival when my sons were in grammar school. As the ninth of thirteen children, I am accustomed to serving large groups.'


4 to 6 pounds lean Boston butt, or other pork roast
1/2 cup ketchup
1/2 cup Worcestershire sauce
1 cup vinegar
1 1/2 cups water
3 tablespoons firmly packed brown sugar
3 tablespoons mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper
2 large onions, chopped
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/2 cup favorite barbecue sauce
Texas Pete or favorite seasoning, to taste


Place the pork roast in a large Dutch oven. Combine the ketchup, Worcestershire sauce, vinegar, water, brown sugar, mustard, salt, pepper, cayenne, and onions in a mixing bowl. Stir well, and pour over the roast. Cover and cook over medium-low heat for 3 hours and 30 minutes to 4 hours, until tender enough to pull apart easily with two forks. (Turn the roast every 45 minutes, and check the liquid level. Add more water if needed to avoid scorching.) Set the pork aside, and cool slightly. Drain the excess liquid. Remove the bone and excess fat, but keep the onions. The pork can be chopped or pulled apart.

While the pork is cooking, prepare the sauce. Mix the ketchup, Worcestershire, barbecue sauce, and Texas Pete together until well blended. Pour over the chopped or pulled pork, and serve on buns.

Yield: 12 to 16 servings

Tips From Our Test Kitchen:

This main dish freezes well. Delicious served with a salad and garlic bread, it’s ideal for a crowd.



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