I made this recipe with some heavy modifications based on some of the other reviews. Instead of just ketchup, I used 1/2 cup Bulls Eye original BBQ sauce (to give it a smokiness), 2 T of dijon mustard, and then used enough ketchup to bring the BBQ sauce/mustard/ketchup mix to 3/4 cup. I also used real maple syrup, not the fake stuff, and I used the rest of ingredients as suggested. I think browning the meat is necessary, but I don't think it needs the flour, it would do just fine without it. After browning the meat I put it in a crock pot and covered it with ALL of the sauce and cooked it until the internal temp was 170 (about 6 hours for a 2lbs chunk). I removed the meat from the pot and broiled it until nice and crispy on the top. I took the sauce from the crock pot, strained it into a saucepan, and reduced the sauce until my patience wore thin. I wound up adding cornstarch to thicken it (whisk 2 tsp of water with 1 tsp cornstarch, then whisk into the sauce). If you don't like a sweet sauce, this recipe is not for you! This version is like a very sweet BBQ sauce.
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