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
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 bottle (28 ounces) ketchup
- 2 cups 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
- In a Dutch oven, melt butter over medium heat. Stir in flour until smooth. Add ketchup, water, vinegar, Worcestershire sauce, onion, garlic and seasonings; bring to a boil. Add roast. Reduce heat; simmer, covered, 3 hours or until meat is very tender.
- Remove roast; shred with two forks. Skim fat from cooking juices; return meat to pan and heat through. Using a slotted spoon, place mixture on buns. Yield: 12 servings.
Originally published as Tangy Pork Barbecue in Reminisce July/August 1999, p45
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