Tangy flavor of shredded
pork for sandwiches. A taste of summer outof your oven. Serve
with coleslaw and baked beans.
BBQ Pork
- 3 pound boneless pork
loin roast
Garlic salt
1 1/2 teaspoons chicken bouillon granules
2 cups hot water
3/4 cup barbecue sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
12 to 16 hamburger buns, split and toasted
- Heat oven to 350 degrees
F.
- Sprinkle pork roast generously
with garlic salt. Place roast in roasting pan with cover.
- Dissolve bouillon granules
in hot water; pour over roast. Cover.
- Roast for 2 to 2 1/2 hours
or until you can break the meat apart with fork.
- Remove pork from roasting
pan. Carefully pour enough of the pan juices through strainer
into measuring cup to measure 1 cup; discard remaining pan juices.
- For sauce, combine reserved
1 cup pan juices, barbecue sauce, brown sugar, honey, dried minced
onion and Worcestershire sauce in small saucepan. Heat and stir
until bubbly.
- Use 2 forks to shred pork.
Return shredded pork to roasting pan. Pour sauce over pork in
roasting pan; stir to coat pork.
- Bake in 350 degree F.
oven for 1 hour more, stirring once halfway through baking.
- Serve in hamburger buns.
Makes 12 to 16 servings.
Nutrition Facts
Calories 380 calories
Protein 27 grams
Fat 14 grams
Sodium 513 milligrams
Cholesterol 68 milligrams
Saturated Fat 5 grams
Carbohydrates 35 grams
Fiber 1 grams
Recipe provided courtesy
of Pork: The Other White Meat.
