Instructions: Place pork into Dutch oven. 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 13- x 9- x 2 inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn pork to coat with marinade. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours. Heat coals or start gas grill. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered, 4 inches from medium-high heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through.

Discard any remaining marinade.

Yield: 8 servings.

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