Place the beans into a large saucepan with 1litre water, the pork, onion, Worcestershire sauce, garlic, chilli powder and pepper sauce.
Bring to boil then reduce the heat to low, cover and simmer for 1 hour 45 minutes until the beans are tender, stirring occasionally. For best results, break up the pieces of diced pork, by using 2 forks to roughly pull the pieces into shreds. Add the barbecue sauce, mix well and cook for a further 10 minutes.
For a slightly more fiery meal, stir in a little extra of the hot pepper sauce and cook for a further 5 minutes.
To serve, fill hot pepper sauce into a tortilla wrap with a little sour cream, grated cheese and shredded.
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