Ingredients
1 1/2
pounds beef boneless chuck roast, trimmed of fat
1 1/2
pounds pork boneless shoulder roast, trimmed of fat
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1/2
cup packed brown sugar
1/4
cup cider vinegar
1
tablespoon chili powder
1
teaspoon salt
1
teaspoon ground mustard
2
teaspoons Worcestershire sauce
1
can (6 ounces) tomato paste
15
sandwich buns, split
Preparation
Cut beef and pork into 3-inch pieces. Place beef, pork and remaining ingredients except tomato paste and buns in 4- to 5-quart slow cooker.
Cover and cook on Low heat setting 8 to 10 hours.
Remove beef and pork from cooker, using slotted spoon; place on cutting board. Strain liquid in cooker and return cooked vegetables to cooker. Shred meat, using 2 forks. Return meat to cooker. Stir in tomato paste. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot. To serve, spoon 1/3 cup meat mixture into each bun.
