Easy BBQ Pulled Buffalo

(1) 3-lb buffalo chuck roast, cut into 6 pieces
Kosher salt and freshly ground black pepper
1½-2 cups of your favorite BBQ sauce

Spray a crock pot with non-stick cooking spray. Season the buffalo chuck roast with salt and pepper. Place in the crock pot and slow-cook about 10 hours on low. Remove roast and discard any liquid. When the chuck roast is cool enough to handle, use a fork to pull it apart, discarding any fat, until the entire roast is shredded. Return the meat to the crock pot and then toss with prepared BBQ sauce until desired sauciness is reached. Reheat on high until hot. Serve on hamburger buns with additional warmed BBQ sauce. Makes 6-8 servings or 24 mini appetizer sandwiches.

Cook’s Notes: Slow-cook the buffalo chuck roast a day or two ahead of serving. Allow to cool and then refrigerate overnight. To serve: reheat the buffalo chuck roast until hot and then follow the remaining directions. If you like a smoky BBQ sauce, try our Jack’s Grill Chipotle Grilling Sauce. If you prefer a little heat, be sure to try the Rufus Teague BBQ Sauce.

Makes 6-8 servings

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