Instructions: 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

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