Tangy pork barbecue

Yield: 12 Servings

Measure Ingredient
2 tablespoons Butter or margarine
3 tablespoons All-purpose flour
28 ounces Ketchup
2 cups Boiling wather
¼ cup Vinegar
¼ cup Worcestershire sauce
1 \N Medium onion, chopped
1 \N Garlic cloved, minced
2 teaspoons Chili powder
1 teaspoon Salt - optional
1 teaspoon Ground mustard
⅛ teaspoon Cayenne pepper
1 \N Boneless pork loin roast
\N \N (3-1/2 to 4 pounds)
12 \N Sandwich buns, split

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

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