Pineapple Chili Pulled Beef Sandwiches (Printable)
Slow-cooked pineapple and chili-infused beef shredded and piled on toasted buns with cabbage and cilantro.
# What You'll Need:
→ Beef & Seasoning
01 - 3.3 lbs beef chuck roast
02 - 1 tbsp sea salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Pineapple Chili Sauce
05 - 1 large onion, thinly sliced
06 - 3 cloves garlic, minced
07 - 1 red chili pepper, seeded and chopped
08 - 1 can (12 oz) crushed pineapple in juice, undrained
09 - ½ cup tomato puree
10 - 3 tbsp brown sugar
11 - 2 tbsp apple cider vinegar
12 - 1 tbsp soy sauce
13 - 1 tsp ground cumin
14 - 1 tsp 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)
# How to Make It:
01 - Pat the beef chuck roast dry with paper towels and 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 deeply browned, approximately 3 minutes per side.
03 - Transfer the seared beef to a slow cooker. Scatter the thinly sliced onion, minced garlic, and chopped red chili pepper around and over the meat.
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. Stir until well blended, then pour the sauce evenly over the beef.
05 - Cover 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 shred it using two forks, pulling the meat along the grain. Return the shredded beef to the pot and toss thoroughly with the sauce.
07 - Lightly toast the sandwich buns in a dry skillet or under the broiler until golden on the cut sides.
08 - Pile the saucy pulled beef onto the toasted buns. Top each sandwich with shredded red cabbage and fresh cilantro leaves. Spread mayonnaise or aioli on the bun if desired. Serve immediately.
# Expert Hacks:
01 -
- The pineapple tenderizes the beef while it cooks, so every shred practically melts on your tongue with a sweet, tangy glaze.
- That slow cooker does all the heavy lifting while you go about your day, and six hours later your kitchen smells absolutely incredible.
02 -
- Do not rush the sear, because that browning is where a huge amount of flavor begins and skipping it leaves the dish tasting flat.
- Resist the urge to peek and lift the lid during cooking, since each opening drops the temperature and adds significant time.
03 -
- Make this a day ahead if you can, because the flavors deepen overnight and the fat is easier to skim off when the sauce is cold.
- A squeeze of fresh lime juice over the finished sandwich wakes up every flavor on the plate in a way nothing else can.