PennAg and PA Pork: Pulled Pork BBQ

Pork Barbecue with PennAg’s own sauces



3-pound pork loin roast, boneless

garlic salt to taste

1.5 teaspoons chicken bouillon granules

2 cups hot water

¾ cup barbecue sauce (PennAg’s own spicy or original)

¼ cup brown sugar, packed

¼ cup honey

2 tablespoons dried minced onion

1 tablespoon Worcestershire sauce

12-16 hamburger buns, split and toasted

Cooking Directions:

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 2-2 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.

Serves 12 to 16.

Calories: 362

Protein: 27 grams

Fat: 13 grams

Sodium: 513 milligrams

Cholesterol: 68

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