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Barbecued Pork On A Bun

2 tablespoons salad oil
3 green peppers -- chopped
2 large onions -- chopped
1/4 cup chili powder
3 pounds pork cubes
6 ounces tomato paste
1/2 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 teaspoons 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.




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