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Tangy Pork Barbecue

 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: 3-1/4 hours

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons King Arthur Unbleached 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.

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Tangy Pork Barbecue (continued)

Nutritional Facts: 3/4 cup (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.