The recipe, cut from a magazine many, many years ago, is yellowed and stained. According to the note is was originally published in the November 1975 issue of Crockery Cooking: "cooking time ranged from 2 - 12 hours, perfect for the mid-70's, when more and more women were entering the work force and there was a rising need for meals that could be assembled quickly and cooked without close supervision!" Before the fast food revolution I guess, and before microwaves were a staple in every kitchen. Great in a crockpot for a large crowd.
Combine in a 3-5 quart crock pot:
1 1/2 pounds beef for stew, 1 1/2 pounds pork cubes, 2 cups chopped onions, 3 green peppers, chopped, one 6 oz can tomato paste, 1/2 cup packed brown sugar, 1/4 cup cider vinegar, 1/4 cup chili powder, 2 tsp salt (not so much!), 1 tsp dry mustard, 2 tsp Worcestershire sauce.
Cover; cook on high 8 hours. With wire whisk, stir mixture until meat is shredded.
Serve on hard rolls, hamburger or hot dog rolls, toasted. Our friends like to add coleslaw to the sandwich.
If you prefer to cook on range, use 6 qt dutch oven, prepare as above but add 1 cup water; Simmer 3 hours.
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