Game Day Grub: Shredded BBQ Beef Loaded Baked Potatoes
Ingredients:
SLOW COOKER BBQ BEEF
- 1 teaspoon vegetable oil
- 1 (4 pound) beef shoulder roast boneless
- 1 cup barbeque sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- ¼ cup light brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 ½ teaspoons dried thyme
SHREDDED BBQ BEEF LOADED BAKED POTATOES
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 cup barbecue sauce optional
- 4 cups pulled pork
- Butter
- Sour cream
- Green onions
- 1 Jalapeno sliced
Preparation:
SLOW COOKER BBQ BEEF
Pour vegetable oil into the bottom of a slow cooker.
Place beef shoulder roast into the slow cooker; pour in barbeque sauce, vinegar, and chicken broth.
Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.
Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until meat shreds easily with a fork.
SHREDDED BBQ BEEF LOADED BAKED POTATOES
Preheat oven to 400 degrees
Wash and dry potatoes, poke several holes in the potatoes with a fork.
Rub olive oil over potatoes and sprinkle generously with salt
Bake for 1 hour or until tender with a fork.
Slice each potato lengthwise about 3/4 of the way through. Push the sides inward to open the potato.
Add butter, shredded beef, sour cream and green onions, and sliced jalapeno.
