David and I have had a busy Summer, but a really fruitful one. We’ve traveled to spend time with family, and also had a few weekends at home to just be. David is from Kansas City, home of epic BBQ! On one of his trips back, he brought home one of his favorite BBQ sauces – Jack Stack! I started daydreaming about BBQ recipes to give him a little taste of home, and settled on insanely saucy slow cooker BBQ pulled beef! We both love King’s Hawaiian sweet rolls, so that pulled beef quickly became sliders. And those sliders needed a slaw, of course! So here you have it – slow cooker BBQ pulled beef sliders with broccoli slaw. Try not to drool.
Obviously the best part about this recipe is that the slow cooker does all of the heavy cooking for you. After a few hours of the meat swimming around in tangy BBQ goodness, all you have to do is pull it apart (shred) with a fork, and bada-bing, you’ve got pulled beef!
The broccoli slaw is a nice addition because of the crunchy texture and vinegar-based dressing. Plus, an extra dose of veggies never hurt anyone! I keep my slaw really easy by using pre-shredded broccoli/carrot bags from Trader Joe’s. The slaw is really light, and therefore doesn’t overpower the beef.
Now for the buns. You really can’t beat the soft pillowy texture of King’s Hawaiian sweet rolls. I understand these aren’t the most nutrient dense buns you could use, but man-o-man are they tasty! Plus, it’s not like you eat them every day. Sometimes you gotta live a little! They aren’t too heavy, and melt perfectly into the saucy beef. You could swap out other slider buns of your choosing, though. If you have to.
But seriously…you should make these! They are perfect as an appetizer or eat a few and serve along side a big salad for a tasty dinner! The meat can cook during the day making dinner super easy after a long day.
David and I are extending our Summer for as long as we can by heading to Hawaii mid-September! I’ll be offline for a full week, so just warning everyone now!
Slow Cooker BBQ Pulled Beef Sliders with Broccoli SlawPrint Recipe
- 3 lbs roast of your choice, I used brisket
- 18oz your favorite BBQ sauce (I vote JACK STACK!)
- 1/4 cup apple cider vinegar
- 2 Tbsp brown sugar
- 1/4 cup ketchup
- 2 Tbsp dijon mustard
- 2 Tbsp Worcestershire sauce
- 2 tsp garlic powder
- 1 tsp onion powder
- 6oz-8oz broccoli carrot slaw (approximately 1/2 bag from Trader Joes)
- 1/4 cup red wine vinegar
- 2 Tbsp sugar
- 2 Tbsp avocado or olive oil
- salt and pepper to taste
- 12 slider buns
To make the BBQ sauce, using a large 4-cup measuring cup, add the bbq sauce, apple cider vinegar, brown sugar, ketchup, mustard, Worcestershire sauce, garlic powder, onion powder, salt and pepper (to taste). Whisk to blend.
Rinse and dry your roast. Pour the BBQ sauce mixture into your slow cooker and add the roast. Flip the roast over a couple of times so it is coated well in sauce.
Cook for 3-4 hours on high, or 6-8 hours on low, until the meat is fork tender and can easily be shredded. Shred the meat with two forks, and continue cooking in the sauce for another hour.
While the meat is cooking, assemble the slaw. In a small bowl, whisk together the red wine vinegar, sugar, oil, salt and pepper.
In a medium size bowl, measure out about 6oz-8oz of broccoli/carrot slaw shreds. Pour dressing over top, and toss to combine. Leave to rest in the fridge while the meat is cooking.
To assemble your sliders, separate the buns in half, adding a heaping forkful of beef, topped with broccoli slaw. Serve hot.