| 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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