Thursday, June 27, 2013

Pineapple BBQ Beef Sliders with Sweet Hawaiian Slaw

So, a while back I ordered part of a cow!  I never thought that would be something I would do, but as we are changing our eating habits and learning more about what actually happens to some of our food, it seemed like a natural step.

One of the cuts I was left with was a rump roast.  Now I'm sure there's not a shortage of recipes for roast but I wanted to make it GOOD since we hardly ever eat it.  I had initially planned an Italian-style meal with Pioneer Woman's Italian Pot Roast but changed my mind at the last minute.  I was in the mood for some sliders and slaw!

I was really pleased with how this whole meal turned out.  The meat was delicious and tender and I loved the pineapple and onion mixed in there.  The slaw is light, crunchy and so fresh and adds great flavor and color to the sliders.  The slider buns are a take on my favorite hamburger bun recipe, flavored with a unique ingredient; can't go wrong with those!

Pineapple BBQ Beef Sliders
1 (2-3 lb) beef rump roast
2 cups fresh pineapple, chopped
1 onion, diced
1/2 cup apple cider vinegar
1/3 cup brown sugar
1/2 cup ketchup
1 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
Place cold roast into a cold crock pot.  Turn it on low.
Cut up pineapple, reserving juice if you can, and onion and spread over and around roast in crock pot.
In a small bowl, whisk together vinegar, brown sugar, ketchup, mustard and Worcestershire sauce and any juice leftover from cutting up the pineapple.  Pour over roast and replace lid. 
Cook roast for at least 6-8 hours on low, until meat easily shreds with a fork.  Once cooked, remove roast to a large tray or cookie sheet and shred with two forks.  Return meat to crock pot, letting it soak up the juices and mixing it with the pineapple and onion.
Serve on Hawaiian rolls with Sweet Hawaiian Slaw.

Sweet Hawaiian Slaw
1 small head of cabbage, thinly sliced (I used half purple and half green)
1 cup shredded carrots
3 green onions, sliced
1 1/2-2 cups fresh pineapple, small-diced
Anaheim pepper, finely diced
juice of a lime
2 Tbsp. coconut oil, melted
squirt of Dijon mustard
salt and pepper, to taste

Place cabbage, carrots, green onions, pineapple and pepper in a salad bowl and toss to combine.  In a small bowl, whisk together lime juice, coconut oil, mustard and salt and pepper.  Pour over slaw and toss once again to coat evenly.  Serve either on top of or aside the Pineapple BBQ Beef Sliders.:

*Note: If you refrigerate the slaw with the dressing, the coconut oil in the dressing will firm up.  To serve again, just leave the slaw on the counter and bring to room temperature.

SOURCE: Beef adapted from Six Sisters' Stuff

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