Pulled Buffalo B.B.Q.
Dec 10, 2015
Bison Chuck Roast for Pulled Buffalo B.B.Q.
Jill O’Brien
This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.
Ingredients
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1 - 3 lbs. Chuck Roast, twine removed, rinsed & patted dry
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 teaspoons black pepper
1 quart organic Apple Cider, warmed
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- 1 Tb. Olive Oil
- 1 cup onion, finely diced
- 2 T. Garlic, chopped
- 1 T. Black Pepper
- 1 tsp. Cayenne
- 1 tsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Cinnamon
- ½ cup Bourbon
- 2.4 lbs. Ketchup
- 1 T. Dijon Mustard
- 1 T. Worcestershire
- Dash of Liquid Smoke
- ½ cup organic Apple cider or water
Directions
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Pre-heat oven to 500*.
Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
Place roast in hot oven uncovered and roast for 15 minutes.
Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
Braise Buffalo Roast for 2 ½ hours turning once during braising time.
Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
Return meat to 1 cup of pan juices.
Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.
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In heavy saucepan, over medium high heat, heat oil.
Add onion and seasonings and sauté for 7 minutes.
Deglaze with: 1/2 cup Bourbon or Brandy
Add remaining ingredients, and stir until well to incorporate.
Add 1/2 cup juice or water to thin as needed. Bring to a boil.
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10 comments
Hi Nancy – I’m sorry I missed this. The amount of ketchup is correct, but I like to make a bigger batch for other uses. Recipe could easily be halved.
Hi Steve. I’ve had great results putting the smoke on first and then braising. A half hour of smoke should do the trick or go a little longer if you are looking for a stronger flavor, just be sure to keep your smoke heat low. Transfer your smoked roast to braising pan with hot liquid (apple cider or broth), cover and braise as above. BTW: I’ve used mesquite wood and it was fabulous!
Any chance you could recommend a braising in a smoker version? I’d like to get smoke on it (maybe maple and cherry wood) but think the little fat compared to beef that I should have liquid so it doesn’t dry. Ideas?