This mouthful is going to be a big dill! Sandwiched between two buns is our heavenly honey mustard shredded beef, slow roasted in a crock of dill pickles! Grab one or five of these sweet and tangy dilly jackpots and chomp away!
3 Lb Chuck Roast
3 T Jackpot Carloina Gold
1 Jar Whole Dill Pickles- 16 Oz.
3 Cloves Garlic- Peeled, Sliced
8 Shots Tabasco
2 T Kosher Salt
Trim excessive fat from the chuck roast.
Season generously with Jackpot Carolina Rub.
Place the roast in a crockpot. Pour in the whole jar of pickles.
Add garlic, tabasco and salt.
Cover with the lid and set to low for a 6–8-hour cook.
The meat is done when it shreds easily with a fork.
Remove the meat from the juice and shred. Keep hydrated with some of the cooking juice.
Serve on rolls with pickles.