About 4 Hours Before Serving : In A 4 Quart Dutch Oven Over Medium Heat, In Hot Salad Oil, Cook Green Peppers And Onions Until Tender And Lightly Browned. Stir In Chili Powder And Cook 1 Minute. Add Pork Cubes, Tomato Paste, Vinegar, Brown Sugar, Mustard, Worcestershire Sauce, Salt And 1 Cup Water. Over High Heat, Bring To Boiling. Reduce Heat To Low; Cover And Simmer For 2 1/2 To 3 Hours. Stir Often Until Meat Falls Apart When Tested With A Fork. Skim Off Fat From Meat Mixture. With 2 Forks, Pull Meat Into Shreds. Serve Hot Or Cover And Refrigerate To Reheat For Later. Serve Barbecued Pork On Sandwich Buns With Carrot Sticks. Makes About 7 Cups Of Filling; Enough For About 14 Sandwiches. Each 1/2 Cup Serving Equals About 310 Calories, 20 g Fat, 72 mg Cholesterol, 450 mg Sodium.