Tangy flavor of shredded pork for sandwiches. A taste of summer out of 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

1. Heat oven to 350°F (175°C)
2. Sprinkle pork roast generously with garlic salt. Place roast in roasting pan with cover.
3. Dissolve bouillon granules in hot water; pour over roast. Cover.
4. Roast for 2 to 2 1/2 hours or until you can break the meat apart with fork.
5. 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.
6. 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.
7. Use 2 forks to shred pork. Return shredded pork to roasting pan. Pour sauce over pork in roasting pan; stir to coat pork.
8. Bake in 350°F (175°C) oven for 1 hour more, stirring once halfway through baking.
9. 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.