Instructions
- Season Pork with salt, pepper, and smoked paprika.
- In a large pot or Dutch oven, brown Pork in batches. Set aside.
- In the same pot, heat Olive oil over medium heat. Add Onion and Green bell peppers and cook until softened, about 5 minutes.
- Add Crushed tomatoes, Chicken broth, Worcestershire sauce, Brown sugar, Garlic powder, and Red pepper flakes to the pot. Bring to a simmer.
- Return Pork to the pot. Cover and simmer for 3-4 hours, or until Pork is very tender.
- Stir in Sherry vinegar during the last 30 minutes of cooking.
- Shred Pork with two forks.
- While Pork is simmering, cook Rice: Combine Rice, Chicken broth, and Salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until Rice is tender and water is absorbed. Stir in Butter.
- Serve shredded Pork and Sauce over Rice.
