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
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.
Protein: 27 grams
Fat: 13 grams
Sodium: 513 milligrams