Doc boyle's barbq

Yield: 3 servings

Measure Ingredient
3 pounds Pork roast, fat trimmed,
\N \N Boiled, cooled, shredded by
\N \N Your own little fingers so
\N \N As to be stringy.
1 medium Onion, chopped fine
1 clove Garlic, minced
2 tablespoons Oil
2 tablespoons Brown sugar
1 tablespoon Horseradish
2 tablespoons Vinegar
⅛ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
½ tablespoon Dry mustard
1 teaspoon Salt
½ cup Celery
1 cup Water
4 tablespoons RealLemon concentrate
1 cup Red Gold catsup
3 tablespoons Worcestershire sauce

To prepare: Cook onion and garlic in oil until lightly brown. Add dry ingredients and blend in. Add remainder. Simmer slowly for 1 to 2 hours. Randy Rigg

Submitted By RANDY RIGG On 04-27-95

Similar recipes