Tangy Pork Barbecue

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Tangy Pork Barbecue Ingredients

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

Instructions for Tangy Pork Barbecue

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

Main Ingredient: PorkCuisine: Uncategorized

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