Barbecued Pork on A Bun
2 tbsp salad oil
3 medium green peppers, chopped
2 large onions, chopped
1/4 c. chili powder
3 lb. pork cubes
1 6-oz. can tomato paste
1/2 c. cider vinegar
1/2 c. packed brown sugar
2 tbsp prepared mustard
1 tbsp Worcestershire
2 tsp salt
Sandwich buns
Carrot sticks
In hot salad oil in 5-quart Dutch oven over medium heat cook green
peppers and onions until tender and lightly browned. Stir in chili
powder; cook 1 minute. Add pork cubes, tomato paste, vinegar, brown
sugar, mustard, Worcestershire, salt and 1 cup water. Over high heat,
heat to boiling. Reduce heat to low. Cover and simmer 2-1/2 to 3 hours
stirring often until meat falls apart when tested with a fork. Skim
fat from meat mixture. Shred meat. Serve hot or cover and refrigerate
to reheat later. Serve on sandwich buns with carrot sticks.
Makes 7 cups filling.
Enough for 14 sandwiches.
Calories per sandwich 310.
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