Pour this sauce over pork roast and let the oven produce falling-off-the-bone meat drenched in sauce.3 lb pork loin roast, bone-in
1 each barbecue sauce (12 oz.) bottle Taste of Inspirations Maple Chipotle
1/2 cup ketchup
1 each medium onion, coarsley chopped
2 cup fresh blueberries
6 each whole wheat roll, bulkie
Preheat the oven to 325 degrees F. Place the pork in a Dutch oven or roaster pan with a lid. In a medium bowl, combine barbecue sauce, ketchup, onion, and blueberries. Pour over pork. Press foil over top of pot and cover with lid to make a tight seal. Bake for 1 hour, 45 minutes, to 2 hours, until meat is tender. Remove from oven. When roast is cool enough to handle, transfer to a cutting board and remove bones and any remaining fat. Use two forks to coarsely shred meat, and return to the pot with sauce. Cover and bake for an additional 45 minutes. Serve immediately or cover and refrigerate overnight. Reheat, covered, when ready to serve.
To serve, cut rolls in half and spoon pork with sauce over each. Top with sliced pickles, if desired. Serve warm.
Source: fresh magazine July, August 2010
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