Smoky-Sweet Pork

We are surrounded by BBQ places here in Texas & my husband said he would buy this. We had it on little mini slider-sized wheat buns & my 2 1/2 year old ate 2 of them!

Prep: 25 minutes
Cook: 1 1/2 hours

1 1/2 lbs boneless pork top loin roast or boneless pork blade roast
2 tsp cooking oil
1 1/2 cups water
1/2 cup ketchup
1/2 cup BBQ sauce
1 cup chopped red onion
1/2 cup chopped celery
1/4 cup packed brown sugar
1/4 cup snipped pitted dates
2 TB finely chopped canned chipotle peppers in adobo sauce
1 tsp dry mustard
1 tsp bottled minced garlic or 2 cloves garlic, minced
bread or buns
lettuce

1. Trim fat from roast. In a large saucepan brown roast on all sides in the oil. Drain off fat. Add water, ketchup, bbq sauce, red onion, celery, brown sugar, dates, peppers, mustard and garlic. Bring to boiling; reduce heat. Simmer, covered for 1 1/2 - 2 hours or until meat is tender stirring sauce occaisonally.

2. Remove meat from sauce. Pull meat apart into shreds with 2 forks. Skim fat from sauce. Combine meat with enough sauce to your desired consistency.

3. Serve on top of bread slices, or in buns, with lettuce (if desired).

What I did: I left out the dates. My roast was 1.8 lbs and was done before an hour and a half, so make sure you check it around an hour b/c you won't want it overcooked. I also pureed the sauce in a food processor after cooking it b/c I didn't want onion & celery chunks in my sauce.

Source: Better Homes and Gardens New Dieter's Cookbook