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