Before I got pregnant with Will, I was very indifferent to all things barbecued. I mean, I wouldn’t say no to some good barbecue, but it wasn’t my first choice for dinner. But then the pregnancy cravings hit, and I wanted everything to have BBQ sauce on it -- even my scrambled eggs. (Yes, I actually put barbecue sauce on my eggs. How pregnant of me, right?) And it seems that even though I’m not pregnant anymore, the love affair I developed with barbecue has stuck around. So excuse me for a moment while I do a little dance to celebrate that barbecue season is BACK, baby!
I love making shredded barbecued meat in my Crock pot. The meat gets so tender and flavorful. I always top our sandwiches with cole slaw from a mix. This recipe is equally as delicious if you use pork or chicken. This is definitely one of my favorite things to eat during the spring and summer months!
Pulled BBQ Beef
2 pound beef roast
1 tablespoon steak seasoning
1 1/2 cups beef stock
1 bottle BBQ sauce (we always use Sweet Baby Ray’s Honey Chipotle sauce)
Cole slaw, if desired
1. Rub steak seasoning all over beef roast. Add to Crock pot and pour beef stock over. Cook on low 6 to 8 hours or until meat is tender.
2. Shred meat with a fork. Add BBQ sauce and stir to combine. Cook for an additional half hour until heated through.
3. Serve on buns topped with cole slaw, if desired.
We always have leftovers whenever I make this, so I’ve been experimenting with creative ways to use them. These BBQ-stuffed baked potatoes are a great option, and so are nachos. But these quesadillas are definitely the simplest thing to make with the leftovers -- and they’re totally delicious, too.
BBQ Beef Quesadillas
Leftover pulled BBQ beef
1 cup shredded cheddar cheese
1 cup corn kernels
4 soft taco-size four tortillas
Place a portion of the leftovers on half of each of the flour tortillas. Top with some corn and cheese, then fold the other half of the tortilla over. Cook in a skillet or a quesadilla press until tortillas are browned and crispy.