Mystic Seaport Carolina BBQ

I found this in the "Mystic Seaport All Seasons Cookbook" and figured I would post it for safekeeping. The recipe came from "Massachusetts chefs with Southern connections" so hopefully, it will be as good as authentic Carolina style BBQ. I've only included the oven instructions. *MUST BE MADE AHEAD DUE TO MARINATING TIME*

• Ready In: 4 hrs 20 mins
• Serves: 8-12

Ingredients

• 1 (4 -8 lb)  pork roast (loin shoulder or butt)
• 3 1⁄2 cups cider vinegar
• 3  cups ketchup
• 1 3⁄4 cups Worcestershire sauce
• 1  tablespoon liquid smoke
• 1⁄2 cup honey
• 4  medium onions, chopped
• 1⁄2 cup brown sugar
• 1  tablespoon salt
• 1  tablespoon black pepper, coarsely ground
• 2  tablespoons Tabasco sauce
• 8  garlic cloves, halved
•  cayenne pepper, to taste

Directions

1. SAUCE:
2. Place liquid ingredients in large pot and heat slowly almost to boiling.
3. Add onions and dry ingredients, stirring constantly until well blended.
4. Cover, lower heat and simmer 45-60 minutes, stirring occasionally.
5. Sauce may be used as a marinade for other meats or as a condiment since it freezes well.
6. PORK ROAST:
7. Place pork roast in large glass dish and partially cover with about a quarter of the sauce.
8. Cover bowl and marinate in refrigerator overnight, turning roast several times.
9. Preheat oven to 300.
10. Place pork and sauce in a roasting pan.
11. Cover and cook for approximately 45 minutes per pound or until roast reaches an internal temperature of 170 taking care to baste frequently.
12. To serve, chop or shred the roast and mix with several cups of remaining BBQ sauce until it is the consistency that you prefer.