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Tangy Pork Barbecue

2 tb Butter or margarine
3 tb All-purpose flour
28 oz Ketchup
2 c Boiling wather
1/4 c Vinegar
1/4 c Worcestershire sauce
1 Medium onion, chopped
1 Garlic cloved, minced
2 ts Chili powder
1 ts Salt - optional
1 ts Ground mustard
1/8 ts 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 for 3 hours or until 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. Served with slotted spoon on buns.

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