BEEF AND PORK BARBECUE

1 1/2 lb. boneless beef chuck or arm roast, trimmed, cut into 2-inch pieces*
1 1/2 lb. boneless pork loin or shoulder roast, trimmed, cut into 3-inch pieces*
1 1/2 cups chopped onions
1 medium green bell pepper, chopped
1/2 cup firmly packed brown sugar
1 teaspoon salt
1 teaspoon dry mustard
3 teaspoons chili powder
1/4 cup vinegar
2 teaspoons Worcestershire sauce
1 (6 oz.) can tomato paste
12 sandwich buns, split

In 3 1/2 to 4-quart slow cooker, combine all ingredients except tomato paste and buns.

Cover; cook on low setting for 8 to 10 hours.

With slotted spoon, remove meat from slow cooker. Shred meat with 2 forks; return to slow cooker. Stir in tomato paste.

Cover; cook on high setting for 5 to 10 minutes or until hot.

To serve, spoon about 1/2 cup mixture into each bun.

*Cubed beef chuck roast and cubed pork loin roast work well in this recipe.

MAKE-AHEAD TIP:
Prepare the meat filling one day in advance; cover and refrigerate it. Use the slow cooker to reheat the filling and to keep it warm during the picnic.

Makes 12 sandwiches
From: Recipelink.com
Source: Recipe booklet: Family Gatherings, Pillsbury Classic Cookbooks #256, June 2002