7-10 lb. Boston butt pork roast
Salt and pepper
Garlic powder
Green hickory leaves
Red pepper
1/4 c. vinegar
1/2 c. ketchup
1 1/2 tbsp. brown sugar
1 tsp. Worcestershire
1 tsp. hot pepper sauce

Salt and pepper meat; sprinkle with garlic powder. Put on grill over low fire. After 15 minutes, add a handful green hickory leaves. Cook meat 4 to 6 hours turning every 30 minutes. When meat is half done, sprinkle all over with red pepper.