Pulled Pork Sandwiches (Texas and Midwestern Style)

This recipe is from the cookbook titled 'The Country Fair Cookbook', by Alison Boteler. This is one of my most favorite pulled pork recipes. As a matter of preference, I usually don't put the full amount of green pepper. I like to serve it atop cornmeal pancakes with a sprinkling of chopped green onion.

• Ready In: 4 hrs 15 mins
• Serves: 8
• Yields: 8 sandwiches

Ingredients

• 2  lbs  pork shoulder, cut into large cubes
• 2  cups  chopped onions
• 2  cups  chopped green peppers
• 1⁄2 cup  firmly packed light brown sugar
• 1  teaspoon dry mustard
• 1  tablespoon chili powder
• 1⁄4 cup red wine vinegar
• 2  teaspoons liquid smoke
• 6  ounces tomato paste
• 2⁄3 cup  apple juice
• 8  large  sandwich buns

Directions

1. Preheat oven to 325 degrees F (170 degrees Celcius).
2. Combine pork, onion and bell pepper in a 3-quart casserole.
3. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste and apple juice and pour over meat mixture.
4. Cover and bake until meat is very tender and breaks apart, 3 1/2 to 4 hours. Shred meat with two forks and mix into sauce. Spoon into rolls and serve.