#pulled meat

Instant Pot Pulled Chicken Sandwiches

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(makes 6-8 servings)

Ingredients:

3 lb beef chuck roast

4 chipotle chiles in adobo sauce, including 2 tbsp of sauce

1 large yellow onion, finely chopped

1 1/2 tsp chopped oregano

1 tbsp ground cumin

2 bay leaves

4 tbsp minced garlic

1/4 tsp ground cloves

1 cup beef stock

1 tbsp vegetable oil

1 tbsp brown sugar

1 lime, halved 

Kosher salt

Barbacoa is a delicious, shredded beef with origins in the Caribbean. It’s flavorful, versatile, and so easy to make. I love to make this full recipe and use the barbacoa in different ways throughout the week! It also freezes excellently.

*Instant Pot used for this particular recipe! This recipe can be easily adapted for cooking on the stove top, though- cook time will just be much longer. If you don’t have an Instant Pot, the stove top variation requires a Dutch oven or another heavy vessel. Follow steps 1-3, bring mixture to a simmer, then cover and reduce heat to let braise for several hours until beef is falling apart and easy to shred. Then, follow steps 5-10. Ignore Instant Pot-specific instructions like “click Cancel”.

1. Cut chuck roast into 2” pieces, and pat dry with a paper towel. Season generously with kosher salt. Then, set the Instant Pot to Sauté and heat vegetable oil over medium-high heat. Brown each piece of meat in batches, and keep browned meat on a separate plate for now.

2. Add onion and 2 tbsp of the beef stock to the pot. Stir and scrape up any brown bits, for about 3 minutes. Then, add garlic, cumin, and oregano, and cook until fragrant and onions are translucent. Click the “cancel” button to reset the Instant Pot, then stir in chipotle chiles and adobo sauce, lime juice, sugar, cloves, bay leaves, and 1 tsp salt. 

3. Pour in beef stock, stir, then nestle in all of the beef into the pot. 

4. Secure the lid on top of the Instant Pot and move switch to “sealing”, then cook at high pressure for 30 minutes. 

5. Once 30 minutes is up, allow pressure to release naturally for at least 15 minutes. Then, remove beef from pot and place in a large bowl; leave remaining sauce in the pot and click “Cancel”.

6. Shred beef with 2 forks or by hand (it should be very tender and easy to pull apart). 

7. Select “Saute” and simmer the sauce, stirring occasionally, until it thickens (about 10 minutes). 

8. Throw away the bay leaves, then pour all of the sauce into a blender. Skim as much of the fat as possible off of the top, then puree until smooth. 

9. Pour sauce over top of the shredded meat in the large bowl, and stir together to make sure all of the barbacoa is evenly coated with sauce.

Pulled Pork with Tangy Barbecue Sauce

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