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Categories:Viewed: 34 - Published at: 7 years ago
Ingredients
- pork roast
- 2 cans tomato puree
- 2 onions, chopped
- 2 bell peppers
- 1/2 to 1 c. vinegar
- Louisiana hot sauce
Method
- Cook good size pork roast in Dutch oven until it falls off bones.
- Cool in broth.
- Take meat out and chop to bite size; remove fat.
- Add to pot tomato puree, chopped onions and bell peppers.
- Add Louisiana hot sauce to taste and cook down.
- Don't cook too dry; it is supposed to be juicy.
- Add vinegar to taste. When at the right consistency, serve on buns with a fork.
