Ingredients
2 tablespoons butter3 tablespoons all-purpose flour1 bottle (28 ounces) ketchup2 cups water1/4 cup white vinegar1/4 cup Worcestershire sauce1 medium onion, chopped1 garlic clove, minced2 teaspoons chili powder1 teaspoon salt, optional1 teaspoon ground mustard1/8 teaspoon cayenne pepper1 boneless pork loin roast (3-1/2 to 4 pounds)12 sandwich buns, split
Preparation
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.
