I’m kind of obsessed with pulled anything. Chicken, pork or beef… shred it up, toss it with some BBQ sauce, slap it on a roll, topped with some homemade slaw and I’ll have the biggest cheshire smile you’ve ever seen.
Slightly sweet, a bit tangy, this BBQ shredded beef is so easy to make. Plus, you get to rave about making your very own sauce. Simply brown the meat, mix the sauce together, throw it in a slow cooker for 8 hours and shred it with two forks.
I can’t wait to make this in a few months for summer get-togethers and then football parties in the fall. Maybe with a toppings bar, too? Pickles, lettuce, slaw… or, perhaps an addition to some loaded nachos? Mmmm!
This is a dish with tons of flavor and one that will impress friends. Get cooking!
- 2 to 2 1/2 pounds beef sirloin tip
- Salt and pepper
- 1 tablespoon canola oil
- 1 cup ketchup
- 1/2 cup sweet onion, diced
- 1/3 cup packed light brown sugar
- 3 tablespoons worcestershire sauce
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- Splash of water
- 2 tablespoons brown mustard
- 1 celery stalk, thinly sliced
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Heat a large skillet over medium-high heat. Add the canola oil.
- Sprinkle the beef with salt and pepper on all sides. Add to the hot pan and brown on each side. Transfer to a 5 quart slow cooker.
- In a medium bowl, mix all of the sauce ingredients: ketchup, onion, light brown sugar, worcestershire, lemon juice, vinegar, splash of water, mustard, celery, chili powder and garlic powder.
- Pour the sauce over the beef, turning so that it's evenly coated.
- Cover and cook on LOW for 8 hours. Shred with two forks.
- Serve on rolls, and with coleslaw such as my Summer Broccoli Slaw.