Tangy pork barbecue

12 Servings

Ingredients

QuantityIngredient
2tablespoonsButter or margarine
3tablespoonsAll-purpose flour
28ouncesKetchup
2cupsBoiling wather
¼cupVinegar
¼cupWorcestershire sauce
1Medium onion, chopped
1Garlic cloved, minced
2teaspoonsChili powder
1teaspoonSalt - optional
1teaspoonGround mustard
teaspoonCayenne pepper
1Boneless pork loin roast
(3-1/2 to 4 pounds)
12Sandwich buns, split

Directions

In a Dutch oven over medium heat, melt butter. Stir in flour until smooth.

Add the next 10 ingredients, bring to a boil. Add roast. Reduce heat; cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks or a pastry blender. Skim fat from cooking juices; return meat to juices and heat through. Served with slotted spoon on buns.

Nutrional Analysis: One ¾-cup serving(prepared with margarine and no-salt added ketchup and without salt; calculated without bun) 245 calories; 141 mg sodium; 80 mg cholesterol; 5 gm carbohtdrate; 29 gm protein; 5 gm fat.

Diabetic Exchanges: 4 lean meat; 1 vegetable Posted to MM-Recipes Digest by edmundjo@... on Aug 9, 1999