Yield: 12 Servings
|2 tablespoons||Butter or margarine|
|3 tablespoons||All-purpose flour|
|2 cups||Boiling wather|
|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