Tender succulent meat bites is what you'll be enjoying after cooking this pork roast in the oven for over 2 hours.

Pork Roast Barbecue

5 pounds boneless pork roast
1 1/2 cups water
1 cup white distilled vinegar
1/2 cup tomato ketchup
1/2 cup Worcestershire sauce
1 chopped onion
3 tablespoons dry mustard
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

1. Preheat oven to 325°F (160°C). Place roast in a roasting pan. Insert a meat thermometer, being careful not to touch fat.
2. In a bowl combine water, vinegar, ketchup, Worcestershire sauce, chopped onion, dry mustard, brown sugar, salt, crushed red pepper flakes, and pepper; mix well and pour over the pork roast.
3. Bake, uncovered for 2 1/2 to 3 hours, or until the thermometer reaches 170°F, basting frequently with pan drippings. Let stand for 10 to 15 minutes; serve with the remaining sauce.

Makes 12 servings.