Pork- Shredded Pork Sandwiches
List of Ingredients
2 tablespoon salad oil
3 medium-sized green peppers, chopped
2 large onions, chopped
1/4 cup chili powder
3 pounds pork cubes
1 6-ounce can tomato paste
1/2 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
2 teaspoons salt
sandwich buns, carrot sticksRecipe
About 4 hours before serving or day ahead:
In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook green pepper and onions until tender and lightly browned. Stir in chili powder; cook 1 minutes.
Add pork cubes, tomato paste, vinegar, brown sugar, mustard, Worcestershire, salt, and 1 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours to 3 hours, stirring often, until meat falls apart when tested with a fork. Skim fat from meat mixture.
With 2 forks, pull meat into shreds. Serve hot, or cover and refrigerate to reheat later. Serve barbecued pork on sandwich buns with carrot sticks. Makes about 7 cups filling or enough for 14 sandwiches. Each 1/2 cup filling: About 310 calories, 20 g fat, 72 mg cholesterol, 450 mg sodium.
GH Oct 1990
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