1-1/2 tablespoons apple cider vinegar (or white vinegar)
1-1/2 teaspoon s beef bouillon granules
3/4 teaspoon dry mustard
3/4 teaspoon chili powder
teaspoon 1/4 to 1/2 ground red pepper
3 garlic cloves, minced
1 cup ketchup
1 tablespoon stick margarine
6 hamburger buns
24 dill pickle slices
Add To Shopping List
Let's Make It
Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast.
Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender.
Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.