Barbecued pork on a bun
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | SALAD OIL |
| 3 | eaches | GREEN PEPPERS, CHOPPED |
| 2 | eaches | LARGE ONIONS, CHOPPED |
| ¼ | cup | CHILI POWDER |
| 3 | pounds | PORK CUBES |
| 6 | ounces | TOMATO PASTE |
| ½ | cup | CIDER VINEGAR |
| ½ | cup | PACKED BROWN SUGAR |
| 2 | tablespoons | PREPARED MUSTARD |
| 1 | tablespoon | WORCESTERSHIRE SAUCE |
| 2 | teaspoons | SALT |
Directions
ABOUT 4 HOURS BEFORE SERVING :
IN A 4 QUART DUTCH OVEN OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK GREEN PEPPERS AND ONIONS UNTIL TENDER AND LIGHTLY BROWNED. STIR IN CHILI POWDER AND COOK 1 MINUTE. ADD PORK CUBES, TOMATO PASTE, VINEGAR, BROWN SUGAR, MUSTARD, WORCESTERSHIRE SAUCE, SALT AND 1 CUP WATER. OVER HIGH HEAT, BRING TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER FOR 2½ TO 3 HOURS.
STIR OFTEN UNTIL MEAT FALLS APART WHEN TESTED WITH A FORK. SKIM OFF FAT FROM MEAT MIXTURE. WITH 2 FORKS, PULL MEAT INTO SHREDS. SERVE HOT OR COVER AND REFRIGERATE TO REHEAT FOR LATER. SERVE BARBECUED PORK ON SANDWICH BUNS WITH CARROT STICKS. MAKES ABOUT 7 CUPS OF FILLING; ENOUGH FOR ABOUT 14 SANDWICHES. EACH ½ CUP SERVING EQUALS ABOUT 310 CALORIES, 20 g FAT, 72 mg CHOLESTEROL, 450 mg SODIUM.