Allow the meat to rest for a few minutes before shredding. Using two forks, gently shred the meat by pulling it apart in opposite directions. It should come apart easily without much effort. If the meat seems tough, it might need more cooking time to become tender. Always mix the pulled beef with some cooking liquid to keep it moist and flavourful
| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 180 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 872 |
| Fat | 54.9g |
| Saturates | 20.1g |
| Protein | 54.7g |
| Carbs | 33.7g |
| Sugars | 15.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium heat. Lightly oil the grates.
Chop the beef into 6 big chunks and coat each piece with mustard and BBQ seasoning. Place the chunks on the grill until golden on all edges. Remove from the grill and place in a large Dutch oven or foil tray. Cover with the beef stock and BBQ sauce.
Place on the grill and cook covered for approx. 1½-2 hours. The meat should be tender enough to pull apart easily.
Remove the meat from the liquid and shred it. Add a bit of the cooking liquid back to the shredded meat and mix.
To assemble the burgers, halve the buns and place them on the grill cut side down for approx. 1-2 minutes or until toasted. Spread a layer of mayonnaise on the bottom and top halves of the buns. Top the bottom half of the bun with the juicy pulled beef. Slice the pickles and place on top of the pulled beef along with the rocket. Cover with the top halves of the buns and serve.
