In a large,
heavy skillet, heat 1 TB. vegetable oil. When hot, brown the pork cubes.
This will take 3-4 minutes, stirring pretty regularly. Don't crowd the
meat, just brown in 2 batches if necessary. Remove pork, add 1 TB. vegetable
oil, heat, then brown beef, using 2 batches if necessary. Remove beef,
add onions, ADOBO SEASONING and 1 tsp. each of salt and PEPPER, stir and
fry over medium heat until onions begin to brown. Add the meat back in,
along with tomato sauce, brown sugar, vinegar, worcestershire and water,
stir well. Cover and cook over low heat for 3 hours, stirring every half
hour or so. After 2 hours, use a hand potato masher to start shredding
the meat. Taste at this point, and add extra salt and PEPPER as desired.
Don't worry if the meat doesn't all shred at once, just mash lightly every
15 minutes for the final hour. Serve on large soft buns with dill pickles
Yield: 16-20 goodsized
Prep. time. 15 minutes.
Cooking time: 3 hours.