Friday, June 26, 2009

Fight the Heat Friday - CrockPot Pulled Roast Sandwiches

My crock pot is my biggest ally - especially in the summer when the heat limits the amount I want to be using my oven.

This recipe was originally designed for wild game, specifically a venison roast. I use a venison roast in it, but I know most of you don't cook with venison, so I call it Pulled Roast because you can use beef or pork in it as well with the same results. This recipe is very versatile and tastes better the longer it is left in the crock pot. Once, I made it to take to my in-laws but then needed to serve it the following day instead of the day I had planned to serve it. I popped it in the fridge overnight and plugged it back in in the morning and it was so tender and delicious by dinner time the second day.

Crock Pot Pulled Roast Sandwiches
3-4 lbs roast (any kind will do - this is the perfect recipe to use when you find an old roast in the bottom of your freezer that might be a little dried out, the sauce and slow cooking will bring it back to life in no time)
1 onion, very finely chopped
1 green pepper, very finely chopped
1 hot pepper, very finely chopped, optional (I don't usually put one in)
1 1/4 cup ketchup
2-3 tbsp brown sugar
1 tbsp ground mustard
1 tbsp lemon juice
2 tbsp soy sauce
2 cloves garlic, minced
2 tbsp Worcestershire
Tabasco sauce, to taste (I do about 7-8 drops)

1. Place meat in slow cooker. Cover with chopped onion and pepper.

2. In a small bowl, combine remaining ingredients. Cover meat, pepper and onion with sauce. Cook on low for 6-7 hours or high for 4-5. I HIGHLY recommend going with the low setting for a longer time.

3. After meat is nearly finished cooking, remove from slow cooker.

4. Using a fork and knife, fork and fork, your fingers or whatever ... shred the meat.

5. Stop shredding to take a picture of the cute little dog who naturally followed her nose to the divine aroma of MEAT and is now voluntarily playing dead in hopes that her "trick" will gain her a little treat.
6. When meat is shredded, return to crock pot.

7. Stir to cover with sauce. Continue cooking on low for at least 1-2 hours more.

Serve on homemade hamburgers buns with corn chips, slaw, corn on the cob and sweet tea.

(The corn chips are supposed to be an artistic touch - compliments of the most fabulous dude)

If you've got leftovers (which you probably will unless you are feeding a big crowd), check out this yummy idea from Snow White.

This recipe is being linked at Fight the Heat Friday.