Doc Boyle's Barbq
Yield
3 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin roast
fat trimmed, boiled, cooled, shredded by your own little fingers it's stringy |
|
| 1 | medium |
onions
fine |
|
| 1 | clove |
garlic
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
horseradish
|
|
| 2 | tablespoons |
vinegar
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| ½ | tablespoon |
dry mustard
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
celery
|
|
| 1 | cup |
water
|
|
| 4 | tablespoons |
lemon concentrate
|
* |
| 1 | cup |
ketchup
|
|
| 3 | tablespoons |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin roast
fat trimmed, boiled, cooled, shredded by your own little fingers it's stringy |
|
| 1 | medium |
onions
fine |
|
| 1 | clove |
garlic
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
horseradish
|
|
| 3E+1 | ml |
vinegar
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 7.5 | ml |
dry mustard
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
celery
|
|
| 237 | ml |
water
|
|
| 6E+1 | ml |
lemon concentrate
|
* |
| 237 | ml |
ketchup
|
|
| 45 | 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.
