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Barbecued pork on a bun

Yield: 14 Servings

Ingredients:

• 2 tb SALAD OIL
• 3 ea GREEN PEPPERS CHOPPED
• 2 ea 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

Instructions:

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.

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