Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| 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