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Ingredients
- 1 boneless beef chuck roast (3 to 4 pounds)
- 2-3 whole Wild West Pickles (We recommend the Red or Ghost Chile Pickle)
- 1/2 cup pickle juice (if using Red Chile Pickles - use Red Chile Pickle Juice)
- 1/2 cup red chile sauce
- 2 garlic cloves, minced
- 1/2 onion, sliced
- 1 Wild West Pickle (for slices on sandwich, optional)
- 12 hamburger buns, split
Directions
- Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce, onions, and garlic. Cover and cook on low for 8-9 hours or until beef is tender.
- Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture, top with sliced pickles.
Wild West Pickles®
Feel free to contact us for information regarding ingredients, and/or allergen concerns. Products made at our shop may come in contact with nuts, tree nuts, milk, or eggs. |
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