Yesterday, in honor of the Superbowl, I had planned to make Pulled Pork Sandwiches in the Crock Pot, allowing the meat to cook all day in super yummy sauce. Sadly, or fortuitously, my plans changed – the weather was grand and I needed a bike ride, and by the time I got home, I realized that I did not have enough time to execute my Pulled Pork Sandwich plan (unless we wanted to eat at midnight).
Onto Plan B.
I pulled out my Pressure Cooker and my Lorna Sass Pressure Perfect cookbook and pulled together Pulled BBQ Beef on Buns (yes, I am purposely using “pulled” a lot).
It was tasty, especially with the Goode’s BBQ sauce I brought back from Texas about a zillion years ago….
BBQ Beef Sandwiches
- 2 pounds boneless chuck steak
- 1 1/2 cups chicken or beef stock
- 1/2 – 1 cup homemade or store-bought BBQ sauce
- Soft bread rolls
Pour stock into pressure cooker, add beef. Lock lid in place and bring to full pressure. Reduce heat to maintain high pressure and cook 20 minutes. Turn off heat and allow pressure cooker to release pressure naturally.
Remove lid, remove meat to dish, and allow to rest for about 5 minutes. Then shred or cut meat into little pieces. Pour broth into separate container, ideally a fat separator measuring cup. Conveniently, Oxo makes one.
Put the chopped meat back into the pressure cooker, along with enough BBQ sauce to coat the meat well. Don’t be shy here. Add in about 1/2 cup of the broth, and cook over medium heat until most of the broth has evaporated.
Serve on soft bread rolls, with pickles.
Substitutions – you could use 2 pounds of boneless chicken thighs or 3 pounds of pork blade shoulder chops, if you wanted something different in your BBQ sandwiches.
BTW, the pickle part I am not sure about. I ended up serving with both Dill pickles, which my boys liked, and Bread & Butter pickles, which I liked. Is there a standard?