BARBECUE PULLED BEEF RECIPES
SHREDDED BEEF BARBECUE RECIPE: HOW TO MAKE IT
This beef roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well, too. -Lori Bergquist of Wilton, North Dakota
Provided by Taste of Home
Categories Lunch
Total Time 08 hours 10 minutes
Prep Time 10 minutes
Cook Time 08 hours 00 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle roast with salt and pepper. In a nonstick skillet, brown roast in oil on all sides over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Combine next 10 ingredients; pour over roast., Cover and cook on low until meat is tender, 8-10 hours. Remove meat; shred with two forks and return to slow cooker. Spoon 1/2 cup meat mixture onto each roll.
Nutrition Facts : Calories 313 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 688mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
TANGY BARBECUE PULLED CHICKEN SANDWICHES
Shredded chicken is tossed with a tangy barbecue sauce. Tomato, apple cider vinegar, brown sugar, and a little mustard powder turn this sauce into a zesty thin sauce, perfect for tossing with pulled chicken or pulled pork. This recipe will yield about 2 1/2 cups of barbecue sauce. Leftover sauce can be refrigerated up 1 month.
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield Makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Toss the chicken with about 1 cup of the barbecue sauce. Divide the chicken between buns then top with cabbage or coleslaw. Serve with more barbecue sauce on the side.
- Add the can of tomatoes, cider vinegar, sugar, butter, molasses, mustard powder, Worcestershire sauce, cayenne pepper, a pinch of salt and a few grinds of black pepper to a saucepan over medium-high heat. Stir then bring to a simmer, reduce the heat slightly and cook at a low simmer, stirring occasionally, until slightly thickened and shiny, about 10 minutes. Taste then adjust with more salt, sugar or pepper.
- Blend until smooth and use for sandwiches or let cool to room temperature and refrigerate up to one month.
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I’ve turned to this recipe countless times. The sandwiches are tasty and so easy to make, and leftovers are perfect for lunches later in the week. —Jennifer Middlekauff, New Holland, PA
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Calories 241 calories per serving
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