Title: Barbecued Pork on a Bun
Categories: Pork Sandwich
Yield: 14 Servings
| 2 | tb | SALAD OIL |
| 3 | | GREEN PEPPERS, CHOPPED |
| 2 | | LARGE ONIONS, CHOPPED |
| 1/4 | c | CHILI POWDER |
| 3 | lb | PORK CUBES |
| 6 | oz | TOMATO PASTE |
| 1/2 | c | CIDER VINEGAR |
| 1/2 | c | PACKED BROWN SUGAR |
| 2 | tb | PREPARED MUSTARD |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 2 | ts | 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 2 1/2 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 1/2 CUP SERVING EQUALS ABOUT
310 CALORIES, 20 g FAT, 72 mg CHOLESTEROL, 450 mg SODIUM.