INGREDIENTS
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1 boneless pork shoulder or pork butt, 3 to 4 pounds
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1 large onion, sliced
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salt and freshly ground black pepper
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2 tablespoons butter
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1/4 cup finely chopped onion
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1 teaspoon minced garlic
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1 1/2 cups ketchup
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1/3 cup lemon juice
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1/2 cup brown sugar
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1 tablespoon molasses
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1/4 cup Worcestershire sauce
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1 tablespoon Creole mustard or a grainy mustard
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1/4 teaspoon freshly ground black pepper
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1/2 teaspoon crushed red pepper