Carolina BBQ Pulled Beef Sandwiches

Ingredients

For the Pulled Beef

• 3 pounds boneless beef chuck roast, cut into 3-inch pieces
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon neutral oil
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 1 cup low-sodium beef broth

For the Carolina BBQ Sauce

• 3/4 cup yellow mustard
• 1/2 cup apple cider vinegar
• 1/3 cup packed brown sugar
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper

For the Slaw and Sandwiches

• 4 cups shredded cabbage slaw mix
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon celery seed
• 8 brioche buns, split and lightly toasted
• 24 dill pickle chips

Substitutions

• Pork shoulder can replace beef, but cook until shreddable and at least 145°F with a 3-minute rest.
• A slow cooker may be used on LOW for 8 to 9 hours after searing.
• Greek yogurt can replace half the mayonnaise for a tangier, lighter slaw.
• Potato rolls can replace brioche and give a slightly less rich sandwich.

Instructions

Step 2: Build the Braise

Add onion and cook 4 minutes. Stir in garlic for 30 seconds, return beef to the pot, and add broth.

Step 3: Mix the Carolina Sauce

Whisk mustard, vinegar, brown sugar, ketchup, Worcestershire, paprika, and cayenne. Pour two-thirds over the beef and reserve the rest refrigerated.

Step 4: Braise Until Tender

Cover and bake 3 1/2 to 4 hours until the beef separates easily with a fork and whole pieces have reached at least 145°F during cooking.

Step 6: Shred and Reduce

Transfer beef to a board, shred, and discard large fat pieces. Simmer the pot liquid 8 to 10 minutes until lightly thickened, then stir the beef and reserved sauce into it.

Step 7: Assemble the Sandwiches

Spoon hot pulled beef onto toasted buns, top with chilled slaw and three pickle chips each, and serve immediately.

How to Store Leftovers

Refrigerate beef and slaw separately within 2 hours. Keep beef airtight for up to 4 days, slaw for up to 2 days, and buns at room temperature in a sealed bag.

Freeze cooled pulled beef with a little sauce for up to 3 months. Thaw overnight. Do not freeze the slaw, pickles, or assembled sandwiches.

How to Reheat

Warm beef gently in a covered saucepan with a splash of broth or sauce until steaming and 165°F. Toast fresh buns and add cold slaw and pickles only after heating.

What to Serve With It

• grilled corn on the cob
• sweet potato wedges
• extra vinegar slaw

Common Mistakes to Avoid

• Skipping the hard sear that gives the braising liquid depth.
• Using a lean roast that dries before it becomes tender.
• Opening the pot repeatedly and extending the cook.
• Leaving the sauce thin and watery before returning the shredded beef.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.