INGREDIENTS
•
2 teaspoons dry mustard
•
1 teaspoon salt
•
1/2 teaspoon ground red pepper
•
1 (4- to 5-pound) boneless pork butt roast, cut in half
•
2 tablespoons butter
•
1 large onion, chopped
•
1 (16-ounce) bottle mesquite marinade
•
1 (19-ounce) bottle barbecue sauce