 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
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 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:
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.
|
|