Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Tangy Pork Barbecue

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

12 ServingsPrep: 20 min. Cook: 5 min. + simmering

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.

2 of 2

Tangy Pork Barbecue (continued)

Nutrition 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.