1 medium onion, minced
1 clove garlic, minced
1/2 c. butter, melted
1 c. catsup
1/2 c. vinegar
1/2 c. water
1 c. firmly packed brown sugar
zest of 1 lemon, chopped
1 1/2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. chili powder
1 (6 to 7 lb.) pork shoulder roast

Sauté onion and garlic in butter until tender. Add catsup, vinegar, water, brown sugar, lemon zest, lemon juice, Worcestershire sauce, hot sauce and chili powder; cook until hot. Place roast on grill over low coals. Cover grill; open vent. Grill roast 3 hours, turning occasionally. Baste roast with barbecue sauce. Cook 1 hour or until tender, basting frequently with sauce.

Yields 8 to 10 servings.