Tuesday, May 19, 2015


This recipe is from a 1950s Marine Officers' Wives cookbook.

2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 bottle (28-oz) 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 boneless pork loin roast (3 1/2 to 4 pounds)
12 sandwich buns, split

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

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