boneless pork shoulder (1 1/2 lb), trimmed of excess fat
large onion, chopped (1 cup)
medium green bell pepper, chopped (1 cup)
cup packed brown sugar
cup cider vinegar
tablespoon chili powder
teaspoon ground mustard
teaspoons Worcestershire sauce
can (6 oz) Muir Glen® organic tomato paste
sandwich buns, split
1Spray 4- to 5-quart slow cooker with cooking spray. Cut beef and pork into 3-inch pieces; place in slow cooker. Add all remaining ingredients except tomato paste and buns.
2Cover; cook on Low heat setting 8 to 10 hours.
3Using slotted spoon, remove beef and pork from slow cooker; place on cutting board. Strain liquid in slow cooker and return cooked vegetables to slow cooker. Shred meat, using 2 forks; return meat to slow cooker. Stir in tomato paste.
4Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot. Spoon 1/3 cup meat mixture onto each bun.