Pork Roast Barbecue

1. 1

   Place roast in a heavy 5-qt. roaster or Dutch oven. Combine 1 cup water and 1 teaspoon salt; pour over meat. Cover and simmer for 2 hours. Drain, reserving 1 cup broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11x7-in. baking dish.

2. 2

   In a small saucepan, combine tomato puree, sugar, vinegar, Worcestershire, browning sauce if desired, pepper, mustard, pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once.

3. 3

   Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350u00b0 for 1 hour. Serve on buns if desired.

* Per serving · 4 servings · Values may vary.

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