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