Title: Doc Boyle's Barbq
Categories: Meat
Yield: 3 Servings
| 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.