This recipe is for a barbecued pork sandwich on a bun. It includes pork shoulder, barbecue sauce, and a bun.
ABOUT 4 HOURS BEFORE SERVING :IN A 4 QUART DUTCH OVEN OVER MEDIUM HEAT, IN HOT SALAD OIL, COOK GREENPEPPERS AND ONIONS UNTIL TENDER AND LIGHTLY BROWNED.
STIR IN CHILI POWDERAND COOK 1 MINUTE.
ADD PORK CUBES, TOMATO PASTE, VINEGAR, BROWN SUGAR,MUSTARD, WORCESTERSHIRE SAUCE, SALT AND 1 CUP WATER.
OVER HIGH HEAT, BRINGTO 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 FATFROM MEAT MIXTURE.
WITH 2 FORKS, PULL MEAT INTO SHREDS.
SERVE HOT OR COVERAND REFRIGERATE TO REHEAT FOR LATER.
SERVE BARBECUED PORK ON SANDWICH BUNSWITH CARROT STICKS.
MAKES ABOUT 7 CUPS OF FILLING; ENOUGH FOR ABOUT 14SANDWICHES.
EACH 1/2 CUP SERVING EQUALS ABOUT 310 CALORIES, 20 g FAT, 72mg CHOLESTEROL, 450 mg SODIUM.