Slow Cooked Alabama Barbecue Sandwiches |
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Prep Time: 15 Minutes Cook Time: 840 Minutes |
Ready In: 855 Minutes Servings: 10 |
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I discovered this on accident while trying to use a BBQ recipe from a cookbook. I accidentally started with the wrong recipe and had to ad-lib when I discovered my mistake. It came out so good that my kids ranted and raved about it ... Ingredients:
4 lbs rump roast |
3/4 cup ketchup |
2 tablespoons vinegar |
2 tablespoons worcestershire sauce |
2 tablespoons soy sauce |
1 yellow onion |
2 teaspoons chili powder |
2 teaspoons mustard powder |
1 cup barbecue sauce or 1 cup white sauce |
1 (24 ounce) bag hamburger buns |
Directions:
1. Pick a roast cut with a good solid layer of fat on one side. Cut the fat off that side and cut it into large pieces and put them in the bottom of a crock pot. Take the rest of the roast and cut it against the grain into pieces 2 to 3 inches long. Put the roast pieces into the crock pot on top of the fat pieces and pour in the water and sprinkle with the vinegar.
2. Cut up the onion and put it into the crock pot. Sprinkle the chili powder and mustard powder over the onions and cover with the Worcestershire and soy sauces. Pour the ketchup over the top, cover, and cook on low overnight (8-10 hours).
3. In the morning, scoop the beef pieces into a colander and squeeze the juices out of them. Discard the squeezed juices along with the fat pieces. Using a fork, break up the beef pieces along the grain and put it all back into the crock pot. Turn the temperature down to warm and cook another 4 hours. When done use a slotted spoon and fish out the beef, draining as much of the juices as you can.
4. The beef is now ready for sandwiches. Put the beef on a bun and cover with the BBQ sauce and optionally with some good cole slaw.
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