Ingredients
1
1/2-pound beef boneless chuck or arm roast, trimmed of fat and cut into 2-inch pieces
1
1/2-pound pork boneless loin or shoulder roast, trimmed of fat and cut into 3-inch pieces
3
medium onions, chopped (1 1/2 cups)
1
medium green bell pepper, chopped (1 cup)
1/2
cup packed brown sugar
1/4
cup white vinegar
3
teaspoons chili powder
1
teaspoon salt
1
teaspoon ground mustard
2
teaspoons Worcestershire sauce
1
can (6 ounces) tomato paste
12
sandwich buns, split
Preparation
Mix all ingredients except tomato paste and buns in 3 1/2- to 4-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until beef and pork are tender.
Remove beef and pork from cooker, using slotted spoon; place on cutting board. Shred meat with 2 forks; return to cooker. Stir in tomato paste.
Cover and cook on high heat setting 5 to 10 minutes or until hot.
Serve beef and pork mixture on buns. Meat mixture will hold on low heat setting up to 2 hours.
