Ingredients:
- Left over roast meat
- BBQ Sauce
- Minced Garlic
- Wholegrain honey mustard
- Stock (beef if you are using red meat, chicken or vegetable for white meat)
- Worcestershire sauce
- Cornflour
Method:
Chop roast meat into large chunks. Arrange in a baking dish with a lid. Generously drizzle with bbq sauce. Mix up a few tsp minced garlic and mustard with 2 tsp of stock in a cup of water. Pour over meat and top with more water until pieces are mostly covered. Cover and stick in the oven for 4-5 hours at 180 deg cel until meat falls apart. Using two forks, get up it. Mix a few tbsp cornflour in a cup of water and mix through meat. Chuck it back in the oven (lid on) for another 20-30 min until sauce thickens.
The Ramblings:
I love a good roast meat sandwich or left over roast curry or roast and gravy on toast with an egg for brekky as much as the next person, but when the roast could feed a small country and it’s been a few days, this is my favorite left over buster. So many options with pulled meat, last night I put it on pizza, goes superbly on wraps sandwiches or even toasted on bits of bread with cheese and chucked in the freezer for an easy lunch box day.