Barbecued Pork Sandwiches


Category: meat



2 1/2 lb. boneless pork shoulder blade roast
1 T cooking oil
2 medium onions, chopped
1 lg. green pepper, chopped
1 can 6 oz tomato paste
1/2 cup brown sugar
1/2 cup water
1/4 cup cider vinegar
3 T chili powder
2 tsp Worcestershire sauce
2 tsp salt
8 hard rolls or hamburger buns


Cut pork roast into 1 1/2 inch chunks, lightly brown in hot oil in Dutch oven and drain off grease. Add remaining ingredients except bread, stir, bring to boiling on high heat, reduce heat to next to lowest setting, cover and cook bout 2 1/2 hours, occasionally stirring. Stir mixture with whisk until meat is shreaded. Serve on rolls or buns

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