Skip links
Taste of Home Logo
Tangy Pork Barbecue


  • 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.

Nutrition 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.


Average Rating: 3.5
  • homemadewithlove
    Jun 1, 2018

    Too much water and my family thought it needed sugar. I would reduce water down and add brown sugar if I make again.

  • angelasandoval
    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.

© 2020 RDA Enthusiast Brands, LLC