I love pulled Sandwiches, or as Rachael Ray calls them... "Sammie's"... Whether beef or pork.... there is nothing like tender melt-in-your-mouth-meat smothered in homemade bbq sauce served on a toasty bun. Mmmm.
This recipe can either be done with a pork or beef roast. A cut with minimal fat is best, but a cheaper cut will also work.... But if there is leftovers and you plan on refrigerating them; the fattier cuts will have a layer of hardened fat that you need to skim off prior to re-heating it.
Pulled Roast Beef Sandwiches
1 medium onion diced
2 cloves garlic minced
2 tbsp worchestershire
1/4 cup molasses
1/4 cup apple cider vinegar
2 cups ketchup
2-3 lb beef pot roast (minimal fat)
salt and pepper to taste
Place roast in the slow cooker. Add all remaining ingredients to a large bowl and mix well. Pour over roast. Cover. Cook on low for 7-8 hours.
After about 7 hours the meat should fall apart when pulled with 2 forks. You can substitute pork for this recipe but I find pork to be a lot fattier and thus you will have to skim the fat before putting left overs in the fridge or the fat will harden. Gross.
*Note* If you are thinking of cooking on high to reduce the time; the sauce will get really thick and dark...Tastes kind of bitter... also makes dishes tougher to clean.
This recipe can either be done with a pork or beef roast. A cut with minimal fat is best, but a cheaper cut will also work.... But if there is leftovers and you plan on refrigerating them; the fattier cuts will have a layer of hardened fat that you need to skim off prior to re-heating it.
Pulled Roast Beef Sandwiches
1 medium onion diced
2 cloves garlic minced
2 tbsp worchestershire
1/4 cup molasses
1/4 cup apple cider vinegar
2 cups ketchup
2-3 lb beef pot roast (minimal fat)
salt and pepper to taste
Place roast in the slow cooker. Add all remaining ingredients to a large bowl and mix well. Pour over roast. Cover. Cook on low for 7-8 hours.
After about 7 hours the meat should fall apart when pulled with 2 forks. You can substitute pork for this recipe but I find pork to be a lot fattier and thus you will have to skim the fat before putting left overs in the fridge or the fat will harden. Gross.
*Note* If you are thinking of cooking on high to reduce the time; the sauce will get really thick and dark...Tastes kind of bitter... also makes dishes tougher to clean.
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