Brielle's Avalon

Also called loose meat or pulled pork, you can make this from scratch with a whole roast or with leftovers. Chuck roast is great for starting from scratch, but you can use anything with a distinct grain that can be easily pulled apart, even chicken, turkey or lamb. What’s pulling? You’ll see…all in good time… Now! Let’s get cooking!

1 Beef Roast

1 onion, cut up

Barbecue sauce, either home-made or store-bought

This starts out just like any roast, but no dredging! Brown it in a frying pan.

Put it in a roasting pan or oven safe pan with water, beer or wine in the bottom and a cut-up onion.

Pour on your best home-made barbecue sauce or your favourite store-bought sauce. .

Bake at 350 degrees for about 20-30 min per pound or until it’s ready to fall apart. The onions will have pretty much melted into the sauce. When done it’ll be dark, sometimes very dark, depending on the sauce. Don’t worry, it’s not burnt and (BTW) ‘burnt ends’ are the best.

Cool a bit so you can work with it. Take 2 forks and start pulling the meat apart from one end to the other. It’s surprisingly easy and goes pretty fast.

When you finish pulling it apart mix it in with the pan sauce in a sauce pan, rinse the roasting pan with ore wine or beer and add more sauce if you like. Cook it down til it’s the consistency you like it. Some people like it dryer and meatier, some people like it wetter and saucier.

Save leftovers in containers for later use. Serve on a good roll. Cheese of your choice is optional, as is bacon. Have napkins and a spoon or fork ready, it gets messy but is so yummy. French fries, onion rings, tater puffs or various versions of prepared salads are a nice accompaniment. Have a nice glass of wine or beer handy to make the enjoyment compleat.