Instructions: 1. Score fat on roast but dont trim off.

2. In a large enough container, soak meat in hot sauce(Tabasco).

3. Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste.

4. Wrap tightly in plastic. Refrigerate for at least 24 hours.

5. Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice.

6. When meat reaches 140-150 degrees F; remove and wrap in heavy tinfoil.

Douse with a lot of sauce— two parts Martys Original Sauce to one part Jazzy Hot and Spicy Sauce or Finas Finish to Rockets Red Glare.

7. Put foil-wrapped pork back in smoker at 200-220 degrees F. Cook three hours to 165 degrees F.

8. When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Finas Finest Barbecue Sauce, one part Rockets Red Glare sauce.

Serves 8

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