For quick preparation you can use tenderloin, but a roast or fresh ham works fine. After grilling, preparation can be finished in the microwave if you misjudge the heat and want to finish without overcooking the crust. This gives a firm result, unlike traditional pit-cooked barbecue, which is cooked until the meat falls off the bone and then dressed with sauce.
Brush pork with Worcestershire sauce and sprinkle with pepper. Place in a shallow dish, cover and marinate for 2 to 8 hours in refrigerator.
Grill over charcoal fire, turning occasionally and basting liberally with barbecue sauce, until outside is browned and inside has just a trace of pink (internal temp. 150°F). A tenderloin will take 15-20 minutes. Let rest about 5 minutes before slicing.
In a glass jar with a tight-fitting lid, combine all ingredients and shake well. (The sauce keeps indefinitely at room temperature.)
Source: some woman's magazine