Beef. It's what's for dinner.

Slow cooked, pulled barbecue beef. So unexpectedly good. And oh so easy. It just falls apart and has a great kick. But not burn your mouth off. And the flavor was great.


So... because you are combining garlic with an acid, the garlic will turn blue, like lovely aquamarine color. Not even close to kidding. Don't worry its safe to eat, the good news is because you are cooking the mixture for so long, it breaks down the garlic and the color goes away. Just an FYI. I saw it and was all... my garlic is blue. What. The. hell. WHY is my garlic BLUE?!?! Google saved the day with science. Yep. Science.


I tried to turn this sucker over with tongs with three hours left and it fell apart. Literally just chunks falling.

• 1 large piece of beef, chuck roast ( Used about a 2 to 3 lb piece of meat)
• 2 cups cider vinegar
• 1/3 cup packed brown sugar
• 1/3 cup hot sauce
• 1+ teaspoon crushed red pepper
• 1  - 1 1/2 teaspoon salt
• 1 tablespoon black pepper
• 1 cup water
• 1/4 teaspoon turmeric
• 1/4 teaspoon all spice
• 1/2 tablespoon white pepper
• 1/4 teaspoon ground cloves
• 1/2 teaspoon chili powder
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon cayenne pepper
• 1 finely diced clove elephant garlic
• 1/2 finely diced yellow onion

Combine in a crock pot/slow cooker. Put on low leave for 10 hours. Take the meat out and put it in a bowl. Spoon some sauce over. Take two forks and shred. I saved some of the sauce in a tupperware. When reheating, pour some of the sauce on the meat and put the top of the meat's tupperware back on and nuke. And you then have meat as moist as it was coming out of the pot for more meals to come.

I was going to make my own buns, but I had the errands trip form hell and didn't have time.