Tangy Pulled Pork

• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1 (28 ounce) bottle ketchup
• 2 cups boiling water
• 1/4 cup vinegar
• 1/4 cup Worcestershire sauce
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 teaspoons chili powder
• 1 teaspoon salt (optional)
• 1 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1 (3 1/2-4 lb) boneless pork loin roast
• 12 sandwich buns, split

1. In a Dutch oven over medium heat, melt butter.
2. Stir in flour until smooth.
3. Add the next 10 ingredients; bring to a boil.
4. Add roast.
5. Reduce heat; cover and simmer for 3 hours or until meat is very tender.
6. Remove meat; shred with two forks.
7. Skim off fat from cooking juices, return meat to juices and heat through.
8. Serve with a slotted spoon on buns.

butter, allpurpose, ketchup, boiling water, vinegar, worcestershire sauce, onion, garlic, chili powder, salt, ground mustard, cayenne pepper, pork loin roast, buns

Taken from www.food.com/recipe/tangy-pulled-pork-187764 (may not work)