Pineapple Chili Pulled Beef Sandwiches (Print Version)
Slow-cooked beef with pineapple and chili, topped with cabbage and cilantro on soft toasted buns.
# Ingredient List:
→ Beef & Marinade
01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon sea salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
→ Sauce
05 - 1 large yellow onion, thinly sliced
06 - 3 cloves garlic, minced
07 - 1 red chili pepper, seeded and finely chopped
08 - 1 can (12 oz) crushed pineapple in juice, undrained
09 - ½ cup tomato puree
10 - 3 tablespoons brown sugar
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon soy sauce
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
→ Sandwich Assembly
15 - 6 soft sandwich buns
16 - 1½ cups shredded red cabbage
17 - ½ cup fresh cilantro leaves
18 - Mayonnaise or aioli for spreading (optional)
# Directions:
01 - Pat the chuck roast dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until a deep golden-brown crust forms, approximately 3 minutes per side.
03 - Transfer the seared beef to a slow cooker. Scatter the thinly sliced onion, minced garlic, and chopped chili pepper around and over the roast.
04 - In a mixing bowl, combine the crushed pineapple with its juice, tomato puree, brown sugar, apple cider vinegar, soy sauce, ground cumin, and smoked paprika. Whisk until well blended, then pour the sauce evenly over the beef and aromatics.
05 - Cover the slow cooker and cook on low for 6 hours, or on high for 3 to 4 hours, until the beef is fork-tender and pulls apart with minimal effort.
06 - Remove the beef from the slow cooker and place it on a cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and toss thoroughly with the sauce.
07 - Lightly toast the sandwich buns in a dry skillet or under a broiler until golden at the edges, about 1 to 2 minutes.
08 - Mound the saucy pulled beef generously onto each toasted bun. Top with shredded red cabbage and fresh cilantro leaves. Spread mayonnaise or aioli on the bun if desired. Serve immediately.
# Expert Advice:
01 -
- The pineapple does double duty, its enzymes tenderize the beef while its sugars create a glossy, sticky sauce that you will want to eat with a spoon.
- It feeds six people with almost zero hands on effort, making it the smartest dinner party trick you will ever have up your sleeve.
02 -
- Resist the urge to peek and lift the lid during cooking because every time you do, you lose thirty minutes of heat and extend the cooking time.
- The beef will look tough and unpromising at hour three but trust the process because the transformation happens in the final stretch.
03 -
- Sear the beef the night before and refrigerate everything in the slow cooker insert, then just plug it in the next morning and walk away.
- Save a spoonful of the sauce before you return the shredded beef to use as a finishing drizzle over the assembled sandwiches.