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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Since most of my family is allergic to pork, this is my alternative to a pulled meat sandwich. Enjoy! We did! Ingredients:
1 boneless sirloin tip roast, thawed |
3 cups barbecue sauce (hickory smoke) |
0.5 (8 ounce) bottle beer (optional) |
1 large spanish onion, chopped |
2 tablespoons red wine vinegar |
2 tablespoons worcestershire sauce |
1 teaspoon fresh ground coarse sea salt |
1 teaspoon fresh ground pepper |
1 teaspoon cayenne pepper |
1 teaspoon garlic powder |
Directions:
1. Completely thaw roast; Trim excess fat if desired (mine was trimmed already); Place in crock pot.
2. In large measuring cup/medium bowl: Mix together barbecue sauce; beer; vinegar; Worcestershire sauce and mixed spices.
3. Cover roast with onions; Pour barbecue sauce mixture over roast.
4. Cover and cook on high 4-6 hours (longer for larger roasts) until tender, falling apart.
5. Remove roast from crock pot and shred.
6. Return meat to crock pot and coat meat evenly with sauce.
7. Serve over mashed potatoes or on hamburger/Kaiser buns, or bread of your choice.
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