Rating: 3.5 stars
41 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6
  • 41 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
slow-cook:
9 hrs
total:
9 hrs 30 mins
Yield:
20 sliders
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.

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  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

  • Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

  • Transfer meat to a cutting board using two forks; pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn cooker to low-heat setting. Cover and cook for 1 hour.

  • To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and choppped pickles. Add bun tops.

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Meals under 350 calories

Nutrition Facts

320 calories; fat 14g; cholesterol 44mg; saturated fat 4g; carbohydrates 34g; mono fat 6g; poly fat 2g; insoluble fiber 1g; sugars 15g; protein 13g; vitamin a 243IU; vitamin c 16.5mg; thiamin 0.6mg; riboflavin 0.3mg; niacin equivalents 4.1mg; vitamin b6 0.3mg; folate 44.4mcg; vitamin b12 0.4mcg; sodium 487mg; potassium 342mg; calcium 80.8mg; iron 2.2mg.
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