Maple BBQ

4 February 2015 § Leave a comment

I should have posted this recipe sooner. After all, I’ve been serving it to dinner guests since Thanksgiving. It took until now, though, for me to photograph it served on anything that looked remotely appetizing. It wouldn’t have been fair for me to post a photo of a LEAP-friendly recipe served on a chemical-filled bun. Yesterday I tried a half slice of clean sourdough toast for the first time, so I used the opportunity to grab a shot. Et voilà! It’s now time to share:-)

Maple BBQ Beef on Sourdough Toast

Maple BBQ Beef on Sourdough Toast

PART I: SHREDDED ROAST/POULTRY

Ingredients:

  • 1 roast of allowed meat OR assorted pieces of allowed poultry (skin-on, bone-in is fine)
  • 1 T allowed oil (roast only)
  • salt and black pepper to taste

Directions for roast:

  1. In a large fry pan, sear all sides of the roast in the oil. Use two meat forks to help manipulate the roast when searing the sides.
  2. Place the roast in a large crockpot and sprinkle the top with salt and pepper.
  3. If cooking the night before you plan to eat it, put the lid on the crockpot and set it to low. Cook overnight. If cooking the day you plan to eat it, put the lid on the crockpot and set it to high. Cook 2-3 hours on high (depending on size of the roast), then turn the roast over and cook an additional 2-3 hours on low.
  4. The meat is done when you can easily pull small pieces off with a fork.
  5. Pull the meat out of the crockpot and set in a large bowl. Discard any string or bone that came with the roast.
  6. Use two forks (one in each hand) to shred the meat. (Pierce the roast with both forks together, then pull the forks in opposite directions. The meat should practically fall apart in shreds.) Repeat until the whole roast is shredded.
  7. Discard any gristle, fat, veins, etc. that get uncovered while shredding.
  8. When the entire roast is shredded, cover the bowl to keep the meat from drying out.
  9. Refrigerate if not using right away.

Directions for poultry:

  1. Place the pieces in a crockpot that will fit them comfortably. Sprinkle them with salt and pepper.
  2. If cooking the night before you plan to eat it, put the lid on the crockpot and set it to low. Cook overnight. If cooking the day you plan to eat it, put the lid on the crockpot and set it to high. Cook 2 hours on high, then rearrange the pieces (so the top ones are at the bottom) and cook an additional 1.5-2 hours on low (depending on quantity and size of pieces).
  3. The poultry is done when it is falling off the bone and you can easily pull small pieces off with a fork.
  4. Pull the poultry out of the crockpot and set in a large bowl. Discard bones and skin.
  5. Use two forks (one in each hand) to shred the poultry. (Pierce each piece with both forks together, then pull the forks in opposite directions. The piece should practically fall apart in shreds.) Repeat until all the pieces are shredded.
  6. Discard any fat, veins, etc. that get uncovered while shredding.
  7. When all the pieces are shredded, cover the bowl to keep the poultry from drying out.
  8. Refrigerate if not using right away.

 
PART II: MAPLE BBQ SAUCE

Ingredients:

  • 1 box Pomi tomato sauce (or 2 c  other clean tomato sauce with no additives)
  • ¼ c maple syrup
  • ¼ c apple cider vinegar
  • ¼ t black pepper
  • 1 t salt

Directions:

  1. In a medium pot over medium heat, combine all ingredients. Stir well. Cover pot with a splatter screen.
  2. Bring to a low boil, then turn the heat down to low.
  3. Simmer for at least an hour, stirring occasionally, until sauce is desired thickness.
  4. If not using right away, pour sauce into a canning jar and screw the lid on while it’s still warm. After it cools, store in the refrigerator for up to a week.

 
PART III: COMBINE & SERVE

Crockpot: (Recommended)

  • If the meat is freshly shredded and the sauce is freshly made, mix the sauce in with the meat and cook on “warm” for 30 minutes.
  • If shredded meat was stored in the fridge, mix the sauce in with the meat and cook on “low” for 60 minutes.

Stovetop:

  • If the meat is freshly shredded and the sauce is freshly made, mix the sauce in with the meat and cook on the lowest heat setting for 10 minutes. Be careful not to let the sugars in the sauce burn.
  • If shredded meat was stored in the fridge, mix the sauce in with the meat and cook on the lowest heat setting for 30 minutes. Be careful not to let the sugars in the sauce burn.

Serve on top of buns, toast, baked sweet potato, or anything else you like. Consider adding a slice of cheese if allowed. (Mmmm, I miss cheese.) Diced or sliced tomatoes work, too.

 

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