Spicy Chili Lime Barbecue Sandwiches |
|
 |
Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 8 |
|
This is recipe that is a combination of barbecue/carnitas. I like my barbecue a little spicy, so I came up with this. A good recipe if you need something to throw in a crockpot all day. It will feed a large number of people, or leave you with good leftovers for 2 or 3 people. Ingredients:
2 -3 lbs pork shoulder or 2 -3 lbs beef shoulder or 2 -3 lbs chuck roast or 2 -3 lbs pork roast |
6 garlic cloves, halved |
1 whole red onion, sliced up |
4 beef bouillon cubes |
1 tablespoon whole coriander seed |
4 tablespoons cayenne pepper |
3 tablespoons paprika |
4 tablespoons ground black pepper |
2 limes, juice of |
3 cups barbecue sauce (i prefer cattlemens) |
10 -12 buns or 10 -12 rolls, for serving |
Directions:
1. Take the thawed roast, and cut several slits into (2-3 inches long) into it with a knife.
2. Put the thawed roast in a large crockpot. Put the sliced onion, the coriander and the garlic cloves in the pot with the roast.
3. Fill the crockpot with water as close to the top of the roast as you can. Add the four bouillion cubes to the water.
4. Cook at low (10 hours).
5. After 10 hours, turn the crockpot to warm, and remove the roast. Strain out the onions, garlic, and coriander, and put them back in the crockpot. Discard the water/broth.
6. Shred (or cut up in small pieces)the roast and put it back in the crockpot.
7. Stir in the cayenne, paprika, and black pepper, along with the lime juice. Allow it to sit for ten minutes.
8. Put the barbecue sauce in with the roast, stirring to coat. Allow it to sit for at least 20 minutes (the longer it sits, the better it is) and then eat!
|
|