Ingredients

• 2 , 8 ounce
• 0.5 cups firmly packed brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 tablespoon finely chopped garlic
• 1 tablespoon Pure Wesson Vegetable Oil
• 1 pound boneless pork shoulder , cut into 1/2-inch pieces
• 1.5 cups chopped white onion
• 0.5 teaspoons salt
• 2 , 14.5 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 0.5 cups vegetable broth
• 1 teaspoon sour cream
• 1 teaspoon chopped parsley
• 1 ounce warm corn bread , Optional

Instructions

1. 1 Stir tomato sauce, brown sugar, mustard, vinegar, onion, chili powder, and garlic together in a small saucepan until well combined. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove barbecue sauce from heat; set aside.
2. 2 Heat oil in a large saucepan over medium-high heat. Add pork; cook, stirring occasionally, until brown on all sides, about 5 minutes. Remove pork to a plate and set aside.
3. 3 Add onion and salt to the same saucepan over medium heat. Cook and stir until onion is tender, about 4 minutes. Stir in prepared barbecue sauce, browned pork, undrained tomatoes, black beans, kidney beans, and broth. Bring to a boil. Cover, reduce heat, and simmer until pork is tender, about 10 minutes, stirring occasionally.
4. 4 Top each serving with some sour cream and parsley. Serve with warm cornbread.

Nutrition per serving