BBQ Pulled Beef Cheek Sandwich

Ingredients

Beef Cheek Meat:

• 1 package Rumba Meats® Beef Cheek
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon avocado oil
• 1 cup low sodium beef broth

BBQ Sauce:

• ½ cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon cayenne pepper sauce
• 1 tablespoon brown sugar
• 1 teaspoon molasses
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder

• 2 tablespoons butter
• 4 soft sandwich buns
• Prepared coleslaw, as needed
• Dill pickle wedges

Instructions

1. Combine garlic, smoked paprika, salt, and black pepper in a small bowl. Rub evenly over cheek meat. Heat oil in an instant pot on sauté mode. Add cheek meat to hot oil and brown on both sides, about 8 minutes.
2. Add beef broth and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Lock pressure cooker lid, select pressure cooker setting and cook for 40 minutes on high pressure with natural release until beef cheek meat is tender and reaches an internal temperature of 160ºF.
3. Using tongs, transfer cheek meat to a cutting board. Trim fat. Using 2 forks, shred the cheek meat and set aside.
4. In a bowl, combine ketchup, cider vinegar, cayenne pepper sauce, brown sugar, molasses, yellow mustard, Worcestershire sauce, and garlic. Set instant pot on sauté mode. Add BBQ sauce to beef broth and simmer for 15 minutes or until BBQ sauce has thickened. Stir in shredded cheek meat. Keep warm.
5. Working in several batches, heat butter in a skillet over medium-low heat add buns, cut side down, and toast until golden. Repeat with the second round of buns.
6. For sandwiches: Layer BBQ pulled beef cheek meat on bottom halves of butter toasted buns. Top with coleslaw and close with top halves of buns. Serve with dill pickles.
7. Delicious paired with side dishes, such as potato salad, macaroni and cheese or green beans.