Tangy Pork Barbecue Recipe

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Tangy Pork Barbecue Recipe
Tangy Pork Barbecue Recipe photo by Taste of Home
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 3-1/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 3-1/4 hours

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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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angelasandoval User ID: 2401339 225123
Reviewed Apr. 19, 2015

"Had a good flavor, but like all the other BBQ recipes I have tried, the sauce comes out the consistency of water by the time the meat has cooked in it. I was hopeful that with the flour added to this sauce that wouldn't happen."

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