Tangy pork barbecue
12 Servings
Ingredients
| Quantity | 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 | Medium onion, chopped | |
| 1 | Garlic cloved, minced | |
| 2 | teaspoons | Chili powder |
| 1 | teaspoon | Salt - optional |
| 1 | teaspoon | Ground mustard |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | Boneless pork loin roast | |
| (3-1/2 to 4 pounds) | ||
| 12 | Sandwich 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