3 cups fresh (10/12 ounce) pork shoulder
4 cups vegetable broth
1 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
2 teaspoons lemon juice
1 teaspoon garlic powder
salt and pepper to taste
6 (8 ounce) chuck roast
6 onion rings
Preheat grill for high heat.
Pour about 2 cups of broth into a large pot over medium-low heat; stir in barbecue sauce and soy sauce. Bring to a boil, and reduce heat, stirring occasionally, to medium low. Return portion of broth to pot over medium heat.
Remove the ribs from the pot, and brush with the tomato sauce, Worcestershire sauce, lemon juice, garlic powder, salt and pepper. Smoke for about 20 minutes, until meat is pink.