Barbecued Pork Shoulder

Recipe from

Oxmoor House


1 medium onion, minced
1 clove garlic, minced
1/2 cup butter or margarine, melted
1 cup catsup
1/2 cup vinegar
1/2 cup water
1 cup firmly packed brown sugar
Zest of 1 lemon, chopped
1 1/2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon chili powder
1 (6- to 7-pound) pork shoulder roast


Sauté onion and garlic in butter until tender. Add next 9 ingredients; 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.