It’s the combination of beef stew meat and tender pork that keeps folks asking about these tangy sandwiches. Add a lettuce leaf and a tomato slice for a crisp contrast.
—CORBIN DETGEN BUCHANAN, MI
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS
1 can (6 ounces) tomato paste
1/2 cup packed brown sugar
1/4 cup chili powder
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 1/2 pounds beef stew meat, cut into 3/4-inch cubes
1 1/2 pounds pork chop suey meat or pork tenderloin, cut into 3/4-inch cubes
3 medium green peppers, chopped
2 large onions, chopped
12 sandwich buns, split
Lettuce and tomatoes, optional
1. In a 5-qt. slow cooker, combine the first six ingredients. Stir in beef, pork, green peppers and onions. Cover and cook on low for 6-8 hours or until the meat is tender.
2. Shred the meat with two forks. Serve on buns, adding lettuce and tomatoes if desired.
READER REVIEW
“This was very easy and tasted great. It also made the house smell great while cooking. I used a frozen pepper and onion blend. I served it with slaw, baked beans and a pickle.”
CKLEE1403 TASTEOFHOME.COM