10 pounds boneless Boston pork roast

Marinade:
1 cup chopped onion
3/4 cup chopped garlic
1/2 cup sweetened hot sauce
1 teaspoon chopped parsley
1/2 cup Worcestershire sauce
2 tablespoon steak sauce (A-1)
2 1/2 tablespoon dry mustard
seasoning salt to taste

Paste:
6 ounces tomato paste
3 tablespoon brown sugar

Combine marinade ingredients in a bowl; mix well. Make slits into roast and rub sauce well into and over the roast. (Can use a basting syringe to place sauce into slits) Place meat in swallow baking dish and cover with plastic wrap. Refrigerate for 6 hours or overnight.

Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill or smoker until the internal temperature of the roast is 180F. Brush with paste mixture when done and serve.