Shredded Beef or Pork Roast

Shredded Beef or Pork Roast

This is a “set it and forget it” recipe, just like a Crockpot would be.

I’ve made the same thing with both pork and grassfed beef. They are interchangeable for this with equally delicious outcomes.  For the beef, we tend to eat it in lettuce wraps, like tacos.  For the pork, it’s really delicious laid on top of cauliflower mash.  Once you try it, you’ll see how easy it can be to throw together on a Sunday while doing chores and have a “fancy” dinner in 3 hours.

 

Ingredients:

1-2 lb. beef roast, or pork butt (fat trimmed)

salt

oil

1 cup bone broth, or chicken stock

1 tablespoon apple cider vinegar

1 tablespoon tomato paste

1 tsp garlic powder

1/2 tsp ground coriander

1/2 tsp cumin

1/4 tsp dried oregano

1/4 tsp dried chipotle pepper flakes

1/2 tsp chili powder

1/4 tsp black pepper

pinch red pepper flakes

1/4 tsp paprika

pinch cayenne pepper

Directions:

Preheat oven to 275*F.

Cut up the roast into about 4 pieces. Cover the pieces in salt on all sides.

Heat oil in dutch oven and brown the meat on all sides.

Pour the chicken stock over the meat.Stir together (or blend together) all the rest of the ingredients and add to the pan as well. Stir everything together and bring to a simmer.  Cover the pot and place in the oven.

Leave it alone for 2-3 hours. Checking every so often to make sure there is enough liquid in the pot.

It’s done with the meat is tender enough to pull apart with two forks.

Remove the meat from the pan into a bowl and shred it with two forks.

Meanwhile, keep the pan over a low heat on the stovetop and let it start to bubble.  Continue to cook the liquid down until it’s reduced to about a 1/2 cup. Taste it: when it starts to taste salty, tangy and a little bit thicker, it’s ready.

Put the meat back into the now reduced sauce and stir together. Serve warm.