Shredded Beef Sliders

All throughout college I used to go to Pierce’s Pitt Bar-B-Que with my friends.  I’m not a huge fan of barbecue but there was something about this place that did it for me.  I’m also not a huge pork eater and I never thought twice about it while eating one of their sandwiches.  It was almost a weekly tradition over the summers I lived in Williamsburg, Virginia.  I always got the same sandwich, the jumbo, with either a side of hush puppies or sweet potato sticks.  And always a rootbeer to wash it all down.  My mouth is watering as I type.

I still reminisce about this place and sometimes think about making pork barbecue.  But then reality hits.  Yes I do cook with bacon at times and also other specialty pork items, like prosciutto, but Josh doesn’t have any desire to eat pork beyond this.  So there really is no reason for me to cook it, especially since I could go either way.  And if I want the sandwich so bad I’m sure there’s someplace in town that makes them.  But I’m not really into locating this place so I opted to make a crock pot of pulled beef.  It was not barbecue flavored but I still served with with slaw on slider buns.  It was delicious.  Not Pierce’s Pitt Bar-B-Que delicious, but still satisfying in many ways.

Crockpot Shredded Beef

  • 2 1/2 pounds chuck roast
  • 1 large yellow onions, sliced into thin half moons
  • 1/2 cup beef stock
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • cabbage, shredded thin
  • two large carrots, thinly grated
  • vegenaise
  • white vinegar
  • sugar
  • pickle juice
  • slider buns
  1. Place meat in crock pot.  Add broth and top with onions and spices.  Cook on low for 8-10 hours.
  2. Combine cabbage and carrots.  In a bowl mix 1/4 cup vegenaise, 1 tablespoon white vinegar, and 1 teaspoon sugar.  I like a little more flavor to mine so I added in a tablespoon of pickle juice too, any kind will work.  Add the sauce to the cabbage and massage well with hands.  Let marinate in the fridge as the meat cooks.
  3. Once meat is cooked through shred using two forks.  The meat will fall apart easily.
  4. Place meat and slaw in between sliders and serve.

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