Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 1/2 pound pork shoulder blade roast boneless, cut into 1 1/2 inch chunks
- 2 med. onions, minced
- 1 (6 ounce) can tomato paste
- 2 med. green pepper, minced
- 1/2 c. packed brown sugar
- 1/2 c. water
- 1/4 c. cider vinegar
- 3 T chili pwdr
- 2 teaspoon salt
- 1 teaspoon dry mustard
- 2 teaspoon Worcestershire sauce
- 10 (6 inch) hard rolls (optional)
- Lettuce (optional)
- Tomatoes (optional)
Direcciones
- In a 5-quart Dutch oven, put together first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hrs or possibly till pork is very tender, stirring occasionally. Skim off any fat. With wire whisk, stir mix till meat is shredded.Serve as a main course or possibly as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1177mg | 49% |
| Potassium 482mg | 14% |
| Total Carbs 60.26g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 19.56g | 13% |
| Protein 8.88g | 14% |
