Barbecued Pork
By: Kimseverson
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/2 pounds pork shoulder blade roast boneless, cut into
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
10 6 inch hard rolls optional
Lettuce optional
Tomatoes optional
2 med. onions, chopped
1 6 oz. can tomato paste
2 med. green pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/4 cup cider vinegar
3 tablespoons chili powder
2 teaspoons salt

Preparation

1 In a 5-quart Dutch oven, combine first 11 ingredients. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer about 3 hours or until pork is very tender, stirring occasionally. Skim off any fat. With wire whisk, stir mixture until meat is shredded. 2 Serve as a main course or as sandwiches on hard rolls, with lettuce and tomatoes. Delicious!

About


No need to fire up the grill to bring great barbecue flavor to your table with this dish!