SLOW COOKED PULLED BEEF IN A CROCK POT
|Serves 6 All levels|
> 2-2.5 kg beef shoulder roast
Ingredients for the rub:
> 1 tbsp smoked paprika
1 | Rub the meat with the ingredients of the rub and leave in the fridge for 24 hours.
2 | The next day turn on the “BROWN” function of your slow cooker*.
3 | Seer the meat on all side.
4 | Add all of the ingredients.
5 | Change the setting to slow cook and cook on high for 5-6 hours.
6 | Once finished pull the meat apart with 2 forks.
7 | Serve in hamburger buns or in pita bread or with a side of your choice. You can also finish it off on a pan with some rapeseed oil to make it a bit crispy and serve it in tortillas or taco shells as a filling.
| * If you don’t have a slow cooker, brown the meat on a pan and then transfer to a baking dish, add all of the ingredients, cover and put in an oven preheated to 160C and roast for 6hours.