It was a really busy week this past week at work and to prove it, I am still writing my posts from a weekend before. I have written about this concept before but it bears repeating. Many of us bloggers truly do our cooking and blogging out of passion for food and sharing with others. I smoked a couple of pot roasts and made a couple of different recipes. This post is turning the smoked pot roast into a tasty BBQ beef sandwich. The trick and first time I have tried this was to add some quartered oranges to my BBQ sauce. It added a great citrus flavor to the sauce. As we all know, if we do not try different ideas, we will never come up with new recipes we enjoy. This is a keeper.
- 1 – 5 lb pot roast
- 3 – 4 tbsp each Cajun seasoning and seasoned salt
- 2 cups ketchup
- 2 tbps each molasses, dark corn syrup and light corn syrup
- 2 tbsp Cajun seasoning
- 3 tbsp light brown sugar
- 2 tsp cayenne pepper
- 4 quarters of an orange (including peel)
- 1/2 cup chicken stock
- 4 buns/rolls
Rub the seasoning on the meat and let rest for a couple of hours. Heat your smoker to 225 degrees and fill with hickory and cherry woods. Cook for 3 – 3.5 hours.
Remove from heat, let cool and then store in refrigerator. Remove from fridge and let warm up. In a stock pot, add the stock and vegetables and 2nd round of seasoning, then add the pot roast. Cook for another 3 hours.
In a separate pot, add all the BBQ sauce ingredients, bring to a boil and reduce to a simmer. Let simmer for a good hour plus. Tear apart the pot roast using two forks. This gives you the pulled affect. Add the pull pot roast to a pot, cover with a good amount of the BBQ sauce and add enough stock to help it cook. Cook on low heat and let the flavors meld for a good hour plus. When ready to serve, slice the buns open and put on as much of the pot roast as you like. Be sure to have extra sauce ready to drench the sandwich if you so desire. Enjoy!