Slow Cooker Beef and Pork Barbecue Sandwiches

By boscobojo

Ingredients

• 1 1/2 lbs. beef boneless chuck roast, trimmed of fat
• 1 1/2 lbs. pork boneless shoulder roast, trimmed of fat
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 Tbl. chili powder
• 1 tsp. salt
• 1 tsp. ground mustard
• 2 tsp. Worcestershire sauce
• 1 can (6 oz.) tomato paste
• 15 sandwich buns, split

Preparation

Step 1

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 for 8 to 10 hours.

Remove beef and pork from cooker, using slotted spoon; place on cutting board. Strain liquid in cooker and return cooked vegetable 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 buns.

Info: when you strain the liquid in the cooker, set some of it aside. If the meat seems a little dry, stir some of the liquid back in.