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| Recipe Categories >> Barbecue |
Barbecue Shredded Buffalo |
INGREDIENTS |
1 - 3 pound boneless buffalo chuck roast
1 1/2 cups ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder |
METHOD |
In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
Remove chuck roast from slow cooker, shred with fork, and return to the slow cooker. Stir meat to evenly coat with sauce |
NOTE |
Can also use a pork butt instead of buffalo. We used a 5 lb pork butt with the above recipe and it came out great. We doubled the entire recipe but only ended up using about 3/4 of the total sauce that was made. Just pour enough in to the slow cooker to cover the piece of meat. We used the remaining 1/4 of the sauce as BBQ sauce to go with the meal.
Skim off the fat from the liquid from the slow cooker before putting the shredded meat back into the liquid. |
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