I usually start with a roast and cook it in the crock pot until it falls apart, and then I have all the great meat stock to use, bonus! I still simmer it a good deal more with the vegetables, sauce and spices so that everything melts together and becomes one pile of lip-smackin’ goodness. Mmm, mmm, it’s BBQ season. I think this salad recipe could be the perfect accompaniment.
I still haven’t found a very good grain free bun substitute; the pancakes work fine, but can get soggy quickly and don’t have the nice chew to them that I really want. Last time I actually served these up with some acorn squash and lacto-fermented pickles and it was a winner. Squash isn’t really a summer time food though, so it felt weird. But seriously, you can’t go wrong with this blend of flavors.
2 tablespoons butter
1 large onion, thinly sliced
1 teaspoon salt
2 pounds tender meat, shredded
2 cups tomato sauce
1 tablespoon ground cumin
2-4 tablespoons honey
4 cloves garlic, minced
2 tablespoons apple cider vinegar
Heat butter in large sauce pan, cook onions and salt until completely translucent. Add meat, sauce, honey and cumin. Simmer 30 minutes adding meat stock to the pan as needed to keep from scorching. Once onions have melted into the meat, add garlic and vinegar, cook for five minutes and remove from heat. Serve hot or cold.