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How to make it

  • Cook green peppers and onions until tender and lightly browned.
  • Stir in chili powder and cook 1 minute.
  • Add pork, tomato paste, vinegar, sugar, mustard, Worcestershire, salt and 1 cup water.
  • Over high heat bring to boiling then reduce heat to low then cover and simmer 3 hours.
  • Stir often until meat falls apart when tested with a fork.
  • Skim off fat from meat mixture then with 2 forks pull meat into shreds.
  • Serve hot on buns or cover and refrigerate to reheat for later.

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