BBQ BEEF SANDWICHES

BBQ PULLED PORK SANDWICHES
We had these with the Cluff family while in Rexburg.  We love this recipe.  See the post The Best BBQ Sauce http://lncookbook.blogspot.com/2013/10/the-best-barbecue-sauce.html for the sauce (for bottled our favorite is Sweet Baby Rays).  I got a really big roast and made enough for smothered burritos.
http://www.melskitchencafe.com/2010/08/bbq-pulled-pork-sandwiches-slow-cooker.html

Also it is good to use the leftovers on top of a green salad or as part of nachos.

INGREDIENTS

• 3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon salt
• 2 cups water
• 1 tablespoon hickory flavored liquid smoke
• 2 cups barbecue sauce

DIRECTIONS

1. Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
2. Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

INSTANT POT BBQ BEEF
We all really liked this.  Cooked in the instant pot in 60 minutes!  It was very tender.

Cut pork roast into 6 pieces.  Rub on dry rub.  Put 2 T oil in instant pot and put on saute setting.  Cook each side for 3 minutes.  Take out meat and pour in 14 oz BBQ sauce that has been mixed with 1.5 cups water.  Scrap bottom of pan.  Then put meat back in a cook on high pressure for 60 minutes.  Let it natural release then take out and shred.

Dry Rub:
2 T brown sugar
2 tsp chili powder
2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/4 - 1/2 tsp cinnamon (could try one drop of essential oil)
1 tsp kosher salt


BBQ BEEF SANDWICHES
This recipe came from the Ott's. It is really easy and very good. Makes a lot - would be a good to feed company.
3lb roast (pork or beef)
1 c. water
2 beef bouillon cubes (really good with 4 tsp of better than boullion)
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1 tablespoon minced onion
1 15 oz. can tomato sauce
1/4 c. brown sugar
1/4 c. catsup
1/4 c. mustard
dash of Worcestershire sauce
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hoagies or rolls
sliced cheese

Put roast in the crock pot with the water and bouillon cubes and cook on low heat for 8-10 hours until tender.Shred meat and retain 1 c. of juices from cooking. Add remaining ingredients to shredded meat and give it a stir. Put back in crock pot and cook on low 3-4 hours or high 1 1/2 - 2 hours. Serve on rolls w/cheese and enjoy.

ROOTBEER PORK
This is a good recipe too.
http://fabulesslyfrugal.com/2013/01/root-beer-pulled-pork-recipe.html

• 1 medium onion, chopped
• 1 garlic clove, minced
• ½ cup ketchup
• 1/3 cup cider vinegar
• 1 (4 ounces) tomato paste
• 1 tablespoon paprika
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 (12 ounce) can or bottled root beer (do not use diet root beer)
• 4 lbs boneless pork shoulder roast
• 12 buns

Instructions

In a slow cooker, mix everything together except the pork.

Add the pork, stir well, and cover.

Cook on low for 8-10 hours.

An hour or two before it is done shred the pork with two forks in the slow cooker.

Mix well. The sauce will be a little runny but the longer you let the meat sit the more it will soak up the juices.