Shelly's Recipe

TEXAS RANCH STYLE PORK SANDWICHES

Category: Sandwiches

2 lbs pork shoulder, cut into large cubes
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup firmly packed light brown sugar
1 tsp salt, white pepper and dry mustard
1 tbsp chili powder
1/4 cup red wine vinegar
2 tsp liquid smoke
6 oz tomato paste
1 cup apple juice
8 sandwich rolls

Preheat oven to 325. Combine pork, onion and bell pepper in 3 quart casserole. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture. Cover and bake until meat is very tender and breaks apart, 3 1/4 hours to 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve. Serves 8