Shredded Beef Sandwiches with

Crispy Jalapeños and Onion Strings:

Ingredients:

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic
• 1 tablespoon dijon mustard
• 2 tablespoons light brown sugar
• 1/2 teaspoon beef bouillon granules
• 1 tablespoon molasses
• 2 tablespoons apple cider vinegar
• 1/4 cup ketchup
• 1/2 cup coke
• 3-1/2 pound beef chuck roast
• 2-1/2 cups coleslaw
• 8 large hamburger buns
• 6-8 cups vegetable oil
• 2 tablespoons butter, softened

For the Jalapeños and Onion Strings:

• 4 jalapeños, cut into "rings"
• 1 medium onion, halved and thinly sliced
• 1-1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 eggs

Directions:

In a medium bowl, combine salt, pepper, garlic, dijon mustard, brown sugar, beef bouillon, molasses, apple cider vinegar and ketchup. Pour mixture over roast, then slowly pour coke into the slow cooker, around the roast (not over the top!) Place on low and cook for 8 hours, or until beef shreds easily.

In a dutch oven (or deep fryer) heat oil to 350 degrees. In a small bowl, combine flour, salt, pepper and paprika. Place onion strings and jalapeño rings into egg, then into flour. Coat well and shake off excess flour before carefully placing them into the oil. Fry for 3-5 minutes, or until golden brown and crisp. Place on paper towel-lined plate to drain.

Heat a grill pan (or cast iron pan) over medium heat until hot. Open the buns and Coat with a thin layer of butter and place directly on grill (or in cast iron pan) for 1-2 minutes, or until brown and toasty.

Just before serving, remove beef from slow cooker and shred.

Place desired amount of coleslaw on bottom bun, top with about 3/4 cup of shredded beef and top with onion strings and jalapeño rings. You can also add mayonnaise, mustard or whatever condiments you choose! Enjoy!

Makes 8 sandwiches.