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-> [Barbecue, Pork, Sandwiches] -> [Barbecued pork on a bun Recipe] |
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Barbecued pork on a bun
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| Artist: |
_ |
| Categories: |
Barbecue, Pork, Sandwiches |
| Yield: |
14 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | SALAD OIL | | 3
| each | GREEN PEPPERS, CHOPPED | | 2
| each | LARGE ONIONS, CHOPPED | | 1/4
| cup | CHILI POWDER | | 3
| lbs | PORK CUBES | | 6
| oz | TOMATO PASTE | | 1/2
| cup | CIDER VINEGAR | | 1/2
| cup | PACKED BROWN SUGAR | | 2
| tbsp | PREPARED MUSTARD | | 1
| tbsp | WORCESTERSHIRE SAUCE | | 2
| tsp | SALT |
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Procedures:
| 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. | | 2 | Stir in chili powder and cook 1 minute. | | 3 | Add pork cubes, tomato paste, vinegar, brown sugar, mustard, worcestershire sauce, salt and 1 cup water. | | 4 | Over high heat, bring to boiling. | | 5 | Reduce heat to low; cover and simmer for 2 ?to 3 hours. | | 6 | Stir often until meat falls apart when tested with a fork. | | 7 | Skim off fat from meat mixture. | | 8 | With 2 forks, pull meat into shreds. | | 9 | Serve hot or cover and refrigerate to reheat for later. | | 10 | Serve barbecued pork on sandwich buns with carrot sticks. | | 11 | Makes about 7 cups of filling; enough for about 14 sandwiches. | | 12 | Each ?cup serving equals about 310 calories, 20 g fat, 72 mg cholesterol, 450 mg sodium. |
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