Barbecued Pork On A Bunpork, sandwiches 2 tablespoon salad oil 3 each green peppers, chopped 2 each large onions, chopped 1/4 cup chili powder 3 lb pork cubes 6 oz tomato paste 1/2 cup cider vinegar 1/2 cup packed brown sugar 2 tablespoon prepared mustard 1 tablespoon worcestershire sauce 2 teaspoon 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. |
