1 c. catsup
1 c. vinegar
1/2 c. butter
2 1/2 tbsp. Worcestershire sauce
1 1/2 tsp. dried onion flakes
1 1/2 tsp. hot sauce
3/4 tsp. salt
1/2 tsp. pepper
1 sm. clove, minced
1 (5 to 6 lb.) Boston butt roast

Combine in a saucepan, bring to boil all ingredients except meat, reduce heat and let simmer 5 minutes. Place roast above drip pan or grill with 1/2 cup sauce and 1 cup water in drip pan. Cook until temperature reaches 170 degrees or more, (approximately 3 1/2 to 4 1/2 hours). Baste often during last hour.

Use of wet hickory chips during the last hour will enhance the flavor. When complete cooking, cut up and chop in food processor. Pour sauce over and mix. Serves 10. Sauce and water in pan will self baste roast during first part of cooking.