A work mate of Sherry’s gave her this recipe, and I thought it looked promising. Haven’t tried this yet, and  I probably will not put beef in mine. Thanks to Hanh Nguyen for this. 


Ingredients

1 1/2 lbs beef cubed stew meat (beef roast)
1 1/2 lbs lean cubed pork (pork tenderloin or shoulder/butt cut)
1 green bell pepper diced
1 onion (about a cup- cut into cups and I add this on the very top when throwing in pot since it cooks easily)
1 can tomato paste (6 ounce)
1/2 cup light brown sugar
1/2 cup white vinegar
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
Hanh’s Directions
Throw everything in a crock pot and cook on high for 7 hours.  This will produce a lot of sauce while it cooks.
After it’s been cooked for 7 hrs, meat should be easy to shred.  If it’s not easy to shred, that means let it cook for longer.  I normally take the meat out and shred it with two forks whatever I can first and when all shredded, I put it back in with the sauce in the pot and mix everything back together.