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Doc Boyle's Barbq

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Submitted by Verona

YIELD

3 servings

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

3 1.4
POUNDS KG PORK LOIN ROAST
fat trimmed, boiled, cooled, shredded by your own little fingers it's stringy
1 1
MEDIUM MEDIUM ONIONS
fine
1 1
CLOVE CLOVE GARLIC
minced
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML BROWN SUGAR
1 15
TABLESPOON ML HORSERADISH
2 3E+1
TABLESPOONS ML VINEGAR
0.6
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CAYENNE PEPPER
½ 7.5
TABLESPOON ML DRY MUSTARD
1 5
TEASPOON ML SALT
½ 118
CUP ML CELERY
1 237
CUP ML WATER
4 6E+1
TABLESPOONS ML LEMON CONCENTRATE *
1 237
CUP ML KETCHUP
3 45
TABLESPOONS ML WORCESTERSHIRE SAUCE

Directions

To prepare: Cook onion and garlic in oil until lightly brown.

Add dry ingredients and blend in. Add remainder. Simmer slowly for 1 to 2 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 720g (25.4 oz)
Amount per Serving
Calories 1132 40% from fat
 % Daily Value *
Total Fat 50g 77%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 359mg 120%
Sodium 2181mg 91%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 6%
Sugars g
Protein 255g
Vitamin A 18% Vitamin C 40%
Calcium 19% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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