2 tbsp. salad oil
3 med.-sized green peppers, chopped
2 lg. onions, chopped
1/4 c. chili powder
3 lbs. pork cubes
1 (6 oz.) can tomato paste
1/2 c. cider vinegar
1/2 c. packed brown sugar
2 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
2 tsp. salt
Sandwich buns

About 4 hours before serving:

In 5 quart Dutch oven over medium-high heat, in hot salad oil, cook green peppers and onions until tender and lightly browned. Stir in chili powder; cook 1 minute.

Add pork cubes, tomato paste, vinegar, brown sugar, mustard, Worcestershire, salt and 1 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 1/2 to 3 hours, stirring often, until meat falls apart when tested with a fork. Skim fat from meat mixture.

With 2 forks, pull meat into shreds. Serve hot over sandwich buns.

Each 1/2 cup filling: About 310 calories, 20 grams fat, 72 mg cholesterol, 450 mg sodium.