Tangy or Sweet

I've heard it say barbecue lovers fit into 2 categories. Either you love your bbq w/ a red based sauce (sweet) or a vinegar based (tangy) one. Well, for this girl, if it is a slow cooked pork (or beef) product, covered in sauce of any kind chances are I'm going to be a fan. I love good barbecue. But there are definite differences in the types, and technically there are more than 4! (Who knew bbq could be so complex?) According to armadillopeppers.com bbq in American "generally" falls into 1 of 4 categories:

• Vinegar and Pepper
• Mustard
• Light Tomato
• Heavy Tomato

The light tomato and mustard varieties coming from the Carolinas while the heavy tomato is the most commonly used and includes a sweetener of some sort. Me? I just want something tasty, and depending on my mood either is great for me! This time I wanted to find a more tangy recipe for some pulled beef sandwiches. Why? I don't know it just sounded good:) My mom had given me a beef roast and I thought "why not". I found this over at  A Good Appetite, another blog you should check out if you have time! It was exactly what I had in mind and anything that uses the crock pot so I don't have to heat up the house, that's an added bonus! So put on your cowboy hat, saddle up your horse and join us for some down home southern barbecue. (The hat and horse are optional!)

Crock Pot Shredded Beef

1 TBS Dijon mustard
1/2 c. bbq sauce (I'm using Jack Daniels original)
1 TBS red wine vinegar
6 oz. beer (I'm using Stella Artois)
1 1/4 lb. boneless beef roast (I'm using chuck)

Mix the Dijon, bbq sauce, vinegar in the crockpot. Cut the roast in half so the whole thing fits in the bottom of the crockpot. Put roast in crockpot and turn to coat both sides. Pour beer over top. Cook on low 6-8 hours until beef pulls away easily w/ a fork. Remove beef from sauce and shred w/ forks. Skim any fat from the sauce and mix as much as you like w/ the beef. Serve warm on buns.

*NOTE* I doubled this b/c my roast was about 3.5 lbs.

Mustard