Doc boyle's barbq
3 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 3 | pounds | Pork roast, fat trimmed, |
| Boiled, cooled, shredded by | ||
| Your own little fingers so | ||
| 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 |
Directions
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 RiggSubmitted By RANDY RIGG On 04-27-95