3 T. Unsalted butter
1/4 c. Minced yellow onion
2 c. Ketchup
2/3 c. Firmly packed light brown sugar
1/2 c. Yellow mustard
1/2 c. Cider vinegar
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 Boneless pork shoulder roast (Boston Butt), 4 to 5 lbs.,rolled and tied.
Freshly ground black pepper
In a small saucepan over med.-high heat, melt butter and cook the onion, stirring occasionally, until translucent, 4- 5 minutes.
Add the ketchup, light brown sugar, yellow mustard, cider vinegar, Worcestershire sauce and tabasco sauce. Bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temp.
Allow the roast to stand at room temp. for 20 - 30 minutes before grilling. Season with salt and pepper.
Grill the roast, fat side up, over INDIRECT MEDIUM HEAT ( no hotter than 350º) until internal temp. reaches bet.185º and 190º, 3 to 4 hrs.
Remove from grill, place on a platter and loosely cover with foil. Allow to rest for about 20 minutes.
Thinly slice,chop or pull the pork into shreds with your fingers or 2 forks.
Discard large chunks of fat. Moisten the meat with some sauce and mix well in a bowl.