#4 - 2 Pounds Any Meat Recipe
8 buns, 2 quarts of your choice of sides. (Feeds 6-8)
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Ingredients
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Meat & Seasoning
Sauce & Finishing
Buns & Sides
Method
Meat & Seasoning
- 1
Trim and season
If using a large cut (brisket or pork shoulder), trim excess fat leaving a thin layer for flavor. Pat the meat dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the meat all over with olive oil, then evenly season with the spice mix. Let rest at room temperature for 20–30 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp for 30–60 minutes before cooking).
- 2
Choose cooking method
Select one of the following methods depending on your meat and equipment: oven braise (best for brisket/pork shoulder), slow cooker (pulled chicken or pork), or stovetop/grill (sausages or thin steaks). Times below assume a typical home oven or slow cooker approach for a 2 lb cut.
- 3
Oven braise (recommended for brisket or pork shoulder)
Preheat oven to 300°F (150°C). In a heavy ovenproof pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the meat on all sides until browned, about 3–4 minutes per side. Remove meat and set aside. Add 1/2 cup water (or low-sodium beef/chicken broth) to deglaze the pan, scraping browned bits. Return meat to the pot, cover tightly, and place in the oven. Cook until fork-tender, about 2 to 3 hours for a 2 lb piece (check at 90 minutes for doneness).
- 4
Slow cooker (alternative)
Place seasoned meat in slow cooker. Mix 1/2 cup water or broth with 1/4 cup of the barbecue sauce, pour around the meat (not directly on top to preserve rub). Cook on low for 6–8 hours or high for 3–4 hours, until meat shreds easily.
- 5
Sauce & Finishing
- 6
Make finishing sauce
Combine barbecue sauce, apple cider vinegar, brown sugar, and hot sauce (if using) in a small saucepan. Warm over low heat, stirring until sugar dissolves and sauce is smooth, about 3–5 minutes. Taste and adjust acidity or sweetness as desired.
- 7
Shred or slice meat
When meat is tender (from oven or slow cooker), remove to a cutting board. For roast/pulled styles, shred with two forks or with gloved hands. For steaks/sausages, slice to desired thickness. Reserve 1/4 cup of the cooking juices and mix into the shredded meat to keep it moist.
- 8
Toss with sauce
Place shredded or sliced meat in a large bowl. Pour the warmed finishing sauce over the meat and gently toss to coat, adding reserved cooking juices a little at a time if needed for moisture. Taste and adjust seasoning with salt/pepper if necessary. Garnish with chopped parsley if desired.
Buns & Sides
- 9
- 10
Assemble sandwiches
Place a generous portion of the sauced meat onto the bottom half of each bun (approx. 1/3 lb per sandwich if serving 6–8). Top with optional coleslaw or pickles if desired, then close with the bun top.
- 11
Prepare and serve sides
Warm or arrange your chosen prepared sides (2 quarts total) — for example, 1 quart coleslaw and 1 quart baked beans — in serving bowls. Serve sandwiches hot alongside the sides. Provide extra barbecue sauce on the side.
- 12
Leftovers & storage
Store leftover meat and sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a saucepan over low heat with a splash of water or broth to loosen.