Side Pannel
Tangy Pork Barbecue
Tangy Pork Barbecue
- Recipe Submitted by ADMIN on 09/26/2007
Category: Barbeque, Pork, Main Dish
Ingredients List
- 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
Directions
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
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
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