Tangy Pork Barbecue

Categories: Pork, Barbecue, Main dish
Yield: 12 Servings

2 tb Butter or margarine
3 tb All-purpose flour
28 oz Ketchup
2 c Boiling wather
1/4 c Vinegar
1/4 c Worcestershire sauce
1 Medium onion, chopped
1 Garlic cloved, minced
2 ts Chili powder
1 ts Salt - optional
1 ts Ground mustard
1/8 ts Cayenne pepper
1 Boneless pork loin roast
(3-1/2 to 4 pounds)
12 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 3/4-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@greensboro.com on Aug 9, 1999

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