BEEF AND PORK BARBECUE SANDWICHES

By RUBY-2

BEEF AND PORK BARBECUE SANDWICHES

Ingredients

• 1 1/2 LBS BONELESS CHUCK OR ARM ROAST, CUT INTO 2 INCH PIECES
• 1 1/2 LBS PORK LOIN OR SHOULDER ROAST, CUT INTO 3 INCH PIECES
• 1 1/2 CUP CHOPPED ONIONS
• 1 CUP GREEN BELL PEPPER, CHOPPED
• 1/2 CUP PACKED BROWN SUGAR
• 3 TEASPOON CHILI POWDER
• 1 TEASPOON SALT
• 1 TEASPOON GROUND MUSTARD
• 1/4 CUP VINEGAR
• 2 TEASPOON WORCHESTERSHIRE SAUCE
• 6 OZ TOMATO PASTE
• 12 BUNS

Preparation

Step 1

IN SLOW COOKER, MIX ALL INGREDIENTS EXCEPT TOMATO PASTE AND BUNS. COVER, COOK ON LOW FOR 8 TO 10 HOURS. WITH SLOTTED SPOON, REMOVE MEAT FROM COOKER. SHRED MEAT WITH 2 FORKS, RETURN TO SLOW COOKER. STIR IN TOMATO PASTE. INCREASE HEAT SETTING TO HIGH, COVER AND COOK 5 TO 10 MINUTES LONGER.