Instructions: Place pork in Dutch oven (or any heavy pot with a lid). Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender.

Remove pork to rectangular 13 9 2 inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered 4 inches from MEDIUM-HOT heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through.

Discard any remaining marinade.

Yield: 6 to 8 servings.

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