Chef Jimi Penti shares from his recipe collection: Barbecue
Pork or Beef Barbecue
2 1/2 Pounds Port or Beek
1 large Catsup
2 Gr Mangos
2 Lg Onions
3 Tbsp Sugar
2 Tbsp Vinegar
1 tsp Dry Mustard
1 tsp Salt

Cook meat until tender. Remove to cool and boil broth down very thick. Add other ingredients and cooled shreadded meat. Simmer 1/2 hour or until thick. Adding a little water is possible.

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