| • | Place the pork roast in a large Dutch Oven.
|
| • | Combine the ketchup, Worcestershire sauce, vinegar, water, brown sugar, mustard, salt, pepper, cayenne, and onions in a mixing bowl. Stir well, and pour over the roast.
|
| • | Cover and cook over medium-low heat for 3 hours and 30 minutes to 4 hours, until tender enough.
|
| • | Drain the excess liquid, remove the bone and excess fat, but keep the onions. Meanwhile prepare the sauce by mixing ketchup, Worcestershire, and barbecue sauce together until well blended.
|
| • | Pour the sauce over chopped or pulled pork.
|
| • | Boston Butt is ready. Serve with baked sweet potato fries. |
|
