• 41 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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; 14 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 44 mg cholesterol; 487 mg sodium. 342 mg potassium; 34 g carbohydrates; 1 g fiber; 15 g sugar; 13 g protein; 243 IU vitamin a; 17 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Reviews

41 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 6