2 tbsp. vegetable oil
3 med. green peppers, chopped
2 lg. onions, chopped
1/4 c. chili powder
3 lbs. pork, cubed
1 (6 oz.) can tomato paste
1/2 c. cider vinegar
1/2 c. brown sugar
2 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 tsp. salt
1 c. water

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

Add cubed pork, tomato paste, vinegar, brown sugar, mustard, Worcestershire sauce, salt and 1 cup water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 2 1/2 - 3 hours, stirring often, until meat falls apart when tested with fork. Skim fat from meat mixture. With two forks pull meat into shreds. Serve hot on onion rolls or hamburger buns. Enough for 14 sandwiches (1/2 cup per sandwich).