Cut excess fat from roast. Place roast, fat side down in an oven cooking bag. Pour 1 recipe of the following barbecue sauce over the roast. (1 cup hickory smoked Kraft barbecue sauce and 1/3 cup honey.) Place the bag with the roast and sauce in it in a Pyrex pot. Fold the top of the bag over. (It is NOT necessary to seal the bag and then punch holes in it.)

Microwave 15 minutes at 100% power. Lower the power to 50% and microwave 8 to 10 minutes per pound. Let stand 10 to 15 minutes, either tented with foil or with a tight fitting lid.

NOTE: Use the liquid of your choice: water, onion soup, bouillon or marinade. The important thing is to have between 1 1/2 to 2 cups of liquid depending on the size of the roast.

NOTE: If using the probe, omit the 15 minutes on 100% power, insert the probe in the thickest portion of the meat and program to cook to 160 to 165 degrees at 50% power. Avoid bones and fat pockets or the probe will turn off prematurely. Let the meat stand the above designated time.

NOTE: Meat needs to be cooked to 170 degrees. Check with thermometer.