Barbecued pork on a bun

Yield: 14 servings

Measure 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

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.

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