Pork Barbecue amd Noodles
Yield
4 - 6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
corn oil
|
|
| ¼ | cup |
onions
finely chopped |
|
| ¼ | cup |
green bell peppers
finely chopped |
|
| 2 | pounds |
pork shoulder
boneless, cooked, shredded |
|
| 2 | cups |
beef stock
|
|
| 1 ½ | cups |
ketchup
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 6 | ounces |
egg noodles
cooked, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
corn oil
|
|
| 59 | ml |
onions
finely chopped |
|
| 59 | ml |
green bell peppers
finely chopped |
|
| 907.2 | g |
pork shoulder
boneless, cooked, shredded |
|
| 473 | ml |
beef stock
|
|
| 355 | ml |
ketchup
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
apple cider vinegar
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
dry mustard
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
chili powder
|
|
| 1.3 | ml |
black pepper
|
|
| 173.4 | ml/g |
egg noodles
cooked, drained |
|
Directions
In large skillet heat corn oil over medium heat.
Add onion and green pepper.
Cook, stirring, 1 minute.
Stir in next 10 ingredients.
Bring to boil. Reduce heat; simmer 30 minutes or until thickened.
Toss with noodles.
