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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Salad oil

  2. 3 Green peppers - chopped

  3. 2 Onions - chopped (large)

  4. 1/4 cup 59ml Chili powder

  5. 3 lbs 1362g / 48oz Pork cubes

  6. 6 oz 170g Tomato paste

  7. 1/2 cup 118ml Cider vinegar

  8. 1/2 cup 80g / 2.8oz Packed brown sugar

  9. 2 tablespoons 30ml Prepared mustard

  10. 1 tablespoon 15ml Worcestershire sauce

  11. 2 teaspoons 10ml Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve barbecued pork on sandwich buns with carrot sticks.

  5. Makes about 7 cups of filling; enough for about 14 sandwiches.

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