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Doc Boyle's Barbecue

3 lb Pork roast, fat trimmed, boiled, cooled, shredded by your own little fingers so as to be stringy.
1 md Onion, chopped fine
1 cl Garlic, minced
2 tb Oil
2 tb Brown sugar
1 tb Horseradish
2 tb Vinegar
1/8 ts Black pepper
1/8 ts Cayenne pepper
1/2 tb Dry mustard
1 ts Salt
1/2 c Celery
1 c Water
4 tb RealLemon concentrate
1 c Red Gold catsup
3 tb Worcestershire sauce


To prepare: Cook onion and garlic in oil until lightly brown. Add dry ingredients and blend in. Add remainder. Simmer slowly for 1 to 2 hours.


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