|1½ pounds||Roast (Chopped); (up to 1)|
|1½ cup||Chopped Onions; (up to 1)|
|1½ cup||Chopped green peppers; (up to 2)|
|1 can||(6 oz.) tomato paste|
|¼ cup||Packed brown sugar|
|⅛ cup||Dark vinegar|
|1 tablespoon||Chili powder|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||Dry mustard|
Set slow cooker on High. Add ingredients one at a time in order (roast, chopped onions, chopped green peppers, tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire sauce, dry mustard). Do not mix or stir.
After 1 hour, turn to low and cook 8 to 10 hours. Stir off and on for last hour. Shred and serve on warmed buns.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland <kirkland@...> on Dec 21, 1997
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