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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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4 pounds pork butt roast
1 tablespoon liquid Barbecue Smoke.
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons cider vinegar
1 tablespoon brown sugar
3 tablespoons lemon juice
1 14 ounce bottle ketchup
½ teaspoon chili powder
4 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 cup white wine
1 teaspoon salt
⅛ teaspoon pepper
1 tablespoon honey
In a medium saucepan, over medium heat, combine all ingredients, except pork roast, and mix well. Place pork roast in a medium bowl and pour prepared sauce over. Refrigerate and let marinate overnight. Preheat oven to 300 degrees. Place roast, along with marinade, into a an oven proof baking dish. Roast for 7 hours, uncovered. Let cool slightly then use two forks to shred meat in the pan with the juices and sauce. Serve with rolls.