Name: Tangy Pork Barbecue
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Pork, Barbecue, Main dish	12	Servings

INGREDIENTS

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

INSTRUCTIONS

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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