You are here: Home » Recipes » Barbecued Pork Roast Barbecued Pork Roast Recipe by Relish Yield servings PrintEmail '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.' Ingredients 4 to 6 pounds lean Boston butt, or other pork roast1/2 cup ketchup1/2 cup Worcestershire sauce1 cup vinegar1 1/2 cups water3 tablespoons firmly packed brown sugar3 tablespoons mustard1 teaspoon salt1/2 teaspoon black pepper1 teaspoon cayenne pepper2 large onions, choppedSauce:1/2 cup ketchup1/4 cup Worcestershire sauce1/2 cup favorite barbecue sauce Texas Pete or favorite seasoning, to taste Instructions 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.