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Ingredients

Directions

  • In a 3-1/2- or 4-quart slow cooker, combine onions and the water; set aside. Trim fat from meat. If necessary, cut meat to fit into cooker. In a small bowl, combine chili powder, 1/4 teaspoon of the cumin, the pepper, and garlic powder. Sprinkle mixture evenly over meat; rub in with your fingers. Place meat in cooker.

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  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

  • Using a slotted spoon, remove meat and onions from cooker. Using two forks, pull meat apart into shreds.

  • In a large bowl, combine barbecue sauce, vinegar, honey, ginger, and the remaining 1/4 teaspoon cumin. Add shredded meat; toss gently to coat. Fill each bun with about 1/3 cup of the meat mixture and about 1 tablespoon of the onions.

Tips

Prepare as directed. Store shredded meat mixture and onions in an airtight container in the freezer for up to 1 month. To serve, thaw overnight in the refrigerator. Transfer to a medium saucepan. Cook over low heat until heated through, stirring occasionally.

Tip:

For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

251 calories; 5 g total fat; 57 mg cholesterol; 587 mg sodium. 27 g carbohydrates; 23 g protein;

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