2 1 ¼ Lb Flank Steaks
1/3 C Dark Brown Sugar
¾ tsp Black Pepper
1 6oz can Tomato Paste
1 cup chopped Onion
1 cup Ketchup
3 Tbls Cider Vinegar
2 Tbls Worcestershire Sauce
2 Tbls Molasses
1 Tbls Chili Powder
2 tsp prepared Mustard
1 tsp Salt
1 tsp Dry Mustard
12 Sandwich Buns
Red Onion Rings and Pickle Slices optional (for garnish)
Cut each steak in half crosswise (against the grain). Combine 1 Tbsl brown sugar and pepper and rub on the steaks. Place remaining sugar, pepper and the other 9 ingredients in a 4 ½ Qt electric slow cooker. Mix well. Then add the steaks, coating each of them well. Cover with the lid and cook on high-heat setting for 1 hr. Then reduce to low heat and cook for 7-8 hrs. Remove Steaks.
Shred steaks with 2 forks and then return to the slow cooker, stirring well to coat the meat. Spoon ½ cup of the steak mixture onto a bun. Garnish with red onion and pickle slices.
FREEZER METHOD: After you shred the steak and mix it back into the sauce, put in a freezer safe container and freeze.
TO REHEAT: Thaw and reheat in a pot.