Tangy Pork Barbecue

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 bottle (28 ounces) ketchup
• 2 cups water
• 1/4 cup white 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 boneless pork loin roast (3-1/2 to 4 pounds)
• 12 sandwich buns, split

1. In a Dutch oven, melt butter over medium heat. Stir in flour until smooth. Add ketchup, water, vinegar, Worcestershire sauce, onion, garlic and seasonings; bring to a boil. Add roast. Reduce heat; simmer, covered, 3 hours or until meat is very tender.
2. Remove roast; shred with two forks. Skim fat from cooking juices; return meat to pan and heat through. Using a slotted spoon, place mixture on buns.

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

Taken from www.tasteofhome.com/recipes/tangy-pork-barbecue/ (may not work)