Title: Barbecued pork on a bun
 Categories: Pork, Sandwiches
      Yield: 14 Servings
 
      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.