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Tangy Pork Barbecue Recipe

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A DEAR NEIGHBOR shared this zesty recipe with me in the late '50s - she'd found it in a Marine Officers' Wives cookbook. This barbecue has always been a great hit with my family. I usually serve it with French fries and coleslaw. -Carmine Walters, San Jose, California

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Diabetic Friendly

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Tangy Pork Barbecue Recipe

Prep: 20 min. Cook: 5 min. + simmering

Yield: 12 Servings

20 5 25

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 bottle (28 ounces) ketchup
2 cups boiling water
1/4 cup white vinegar
1/4 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt, optional
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1 boneless pork loin roast (3-1/2 to 4 pounds)
12 sandwich buns, split

Directions

In a Dutch oven or 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. Skim fat from cooking juices; return meat to pan and heat through. Serve with a slotted spoon on buns. Yield: 12 servings.

Nutritional Facts One 3/4 cup serving (prepared with margarine and no-salt-added ketchup and without salt; calculated without bun) equals 245 calories, 5 g fat (0 saturated fat), 80 mg cholesterol, 141 mg sodium, 5 g carbohydrate, 0 fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.

Originally published as Tangy Pork Barbecue in Reminisce July/August 1999, p45

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