Barbecued Beef and Pork Sandwiches

 

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

• 1 Mix all ingredients except tomato paste and buns in 3 1/2- to 4-quart slow cooker.
• 2 Cover and cook on low heat setting 8 to 10 hours or until beef and pork are tender.
• 3 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.
• 4 Cover and cook on high heat setting 5 to 10 minutes or until hot.
• 5 Serve beef and pork mixture on buns. Meat mixture will hold on low heat setting up to 2 hours.