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Attention tailgaters, look at this recipe for a great pork sandwich. Thanks mom for the recipe.
BARBECUED PORK SANDWICHES
• 2.5 pounds pork shoulder blade boneless roast, cut into 1 to 2 inch chunks
• 2 medium onions, chopped
• 2 medium green peppers, chopped
• 1 can(6 oz.) tomato paste
• ½ cup packed brown sugar
• ½ cup water
• ¼ cup cider vinegar
• 3 tablespoons chili powder
• 2 teaspoons salt
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• Hard rolls
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. When pork is done, skim off any fat. With a wire whisk, stir mixture until meat is shredded. Serve on hard rolls.
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