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Prep 30min
Total10hr30min
Ingredients12
Servings12
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Ingredients
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
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Steps
1
In 3 1/2 to 4-quart slow cooker, combine all ingredients except tomato paste and buns.
2
Cover; cook on low setting for 8 to 10 hours.
3
With slotted spoon, remove meat from slow cooker. Shred meat with 2 forks; return to slow cooker. Stir in tomato paste.
4
Cover; cook on high setting for 5 to 10 minutes or until hot. To serve, spoon about 1/2 cup mixture into each bun.
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This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Nutrition Facts
Serving Size:1 Sandwich
Calories
370
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
80mg
27%
Sodium
610mg
25%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
15g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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