≡   Categories
Tangy Pulled Pork

2 tablespoons butter or 2 tablespoons margarine
3 tablespoons all-purpose flour
1 (28 ounce) bottle ketchup
2 cups boiling water
14 cup vinegar
14 cup Worcestershire sauce
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon salt (optional)
1 teaspoon ground mustard
18 teaspoon cayenne pepper
1 (3 1/2-4 lb) boneless pork loin roast
12 sandwich buns, split


In a Dutch oven over medium heat, melt butter. Stir in flour until smooth. Add the next 10 ingredients; bring to a boil. Add roast. Reduce heat; cover and simmer for 3 hours or until meat is very tender. Remove meat; shred with two forks. Skim off fat from cooking juices, return meat to juices and heat through. Serve with a slotted spoon on buns.

Source: www.food.com