EASY PORK BARBECUE

1 Reynolds Hot Bags Foil Bag, large size*
1 large onion, sliced
1 medium green bell pepper, cut in strips
2 1/2 to 3 pound boneless Boston Butt or pork shoulder roast
1 1/2 cups or 1 bottle (18 oz.) barbecue sauce
2 tablespoons horseradish
1 1/2 tablespoons Worcestershire sauce
1 tablespoon flour
6 to 8 onion or Kaiser rolls, split and toasted (for serving)

Preheat grill to medium, indirect heat or oven to 450 degrees F. For indirect heat, the heat source (coals or gas burner) is on one side of grill. Place foil bag on opposite side with no coals or flame underneath.

Open foil bag. Arrange vegetables in foil bag in an even layer. Place pork roast on top of vegetables. Combine barbecue sauce, horseradish, Worcestershire sauce and flour; spoon over roast and vegetables in foil bag. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 1 1/2 hours to 1 3/4 hours in covered grill (OR BAKE 1 3/4 to 2 hours in supporting pan in oven).

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Let stand 10 minutes.

Slice or chop pork; serve with sauce on rolls.

*TO MAKE A FOIL PACKET (substitute for foil bag):
Center ingredients on a sheet (18x24-inches) of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake on a cookie sheet in preheated 450 degree F oven, OR Grill on medium-high in covered grill. After cooking, open end of foil packet first to allow steam to escape. Then open top of foil packet.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe flyer: Making Grilled Meals All-In-One, Reynolds Kitchens