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Trim fat from meat. If necessary, cut the meat to fit into a 3-1/2- or 4-quart slow cooker. Combine onion and bell pepper in the cooker. Add the meat; sprinkle with thyme and rosemary. Pour broth over the meat.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours.
Meanwhile, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire, mustard, garlic, pepper and salt. Bring to a boil; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer the meat to a cutting board. Using two forks, pull it apart into shreds, discarding fat. Strain the vegetable mixture, discarding liquid. Return the shredded meat and strained vegetables to the cooker. Stir in the barbecue sauce. If using High, turn to Low. Cover and cook for 1 hour.
To serve, spoon the meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.