Barbecued Beef and Pork Sandwiches

Ingredients

• 0.5 pound roast chickens boneless trimmed of fat cut into 2-inch pieces
• 0.5 pound beef shoulder roast boneless trimmed of fat cut into 3-inch pieces
• 1.5 cups onion chopped
• 1 cup bell pepper green chopped
• 0.5 cup brown sugar packed
• 0.3 cup vinegar white
• 3 teaspoons chili powder 
• 1 teaspoon salt 
• 1 teaspoon ground mustard 
• 2 teaspoons worcestershire sauce 
• 6 ounces canned tomatoes canned
• 12  sandwich rolls split

Equipment

• slotted spoon
• slow cooker
• cutting board

Directions

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.