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Add a photoRaciónes: 12
Ingredientes
- 2 Tbsp. SALAD OIL
- 3 x GREEN PEPPERS, Minced
- 2 x LARGE ONIONS, Minced
- 1/4 c. CHILI Pwdr
- 3 lb PORK CUBES
- 6 ounce TOMATO PASTE
- 1/2 c. CIDER VINEGAR
- 1/2 c. PACKED BROWN SUGAR
- 2 Tbsp. PREPARED MUSTARD
- 1 Tbsp. WORCESTERSHIRE SAUCE
- 2 tsp SALT
Direcciones
- ABOUT 4 Hrs BEFORE SERVING : IN A 4 Qt DUTCH OVEN OVER MEDIUM HEAT, IN Warm SALAD OIL, COOK GREEN PEPPERS AND ONIONS Till TENDER AND LIGHTLY BROWNED. STIR IN CHILI Pwdr AND COOK 1 MINUTE. Add in PORK CUBES, TOMATO PASTE, VINEGAR, BROWN SUGAR, MUSTARD, WORCESTERSHIRE SAUCE, SALT AND 1 C. WATER. OVER HIGH HEAT, BRING TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER FOR 2 1/2 TO 3 Hrs. STIR OFTEN Till MEAT FALLS APART WHEN TESTED WITH A FORK. SKIM OFF FAT FROM MEAT Mix. WITH 2 FORKS, PULL MEAT INTO SHREDS. SERVE Warm Or possibly COVER AND Chill TO REHEAT FOR LATER. SERVE BARBECUED PORK ON SANDWICH BUNS WITH CARROT STICKS.
- MAKES ABOUT 7 C. OFFILLING; Sufficient FOR ABOUT 14 SANDWICHES. EACH 1/2 C. SERVING EQUALS ABOUT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 227 | |
| Calories from Fat 77 | 34% |
| Total Fat 8.63g | 11% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 612mg | 26% |
| Potassium 674mg | 19% |
| Total Carbs 16.77g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 12.54g | 8% |
| Protein 20.78g | 33% |
