Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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