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Stove Top Pork Barbecue

one 5 to 6 pound Boston Butt pork roast, trimmed
Bonaventure Barbecue Sauce

Randomly pierce surface of roast using a sharp knife. Place roast in a large Dutch oven. Pour Bonaventure Sauce over roast; bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender, basting roast with barbecue sauce and turning every 30 minutes during cooking time.

Transfer roast to a serving platter; slice and serve with barbecue sauce. Yield 8 servings

Bonaventure Barbecue Sauce:

2 cups of water
1 cup of catsup
1/4 cup of vinegar
1/4 cup of Worcestershire sauce
1/4 cup of firmly packaged brown sugar
1 teaspoon of salt
1 teaspoon of celery seeds
1 teaspoon of chili powder
3 drops of hot sauce

Combine all ingredients in a saucepan; mix well. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Yield: 3 1/2 cups

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