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1
Trim fat from meat.
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2
If necessary, cut meat to fit into a 4-5 quart slow cooker.
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3
Sprinkle meat with 2 teaspoons smoked paprika, 3/4 to 1 teaspoon black pepper and salt; rub in with fingers.
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4
In a large skillet brown meat on all sides in hot oil over medium heat.
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5
Drain off fat.
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6
Transfer meat to cooker.
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7
Add onion, undrained tomatoes, apple juice and garlic.
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8
Cover and cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5 1/2 hours.
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9
For barbecue sauce, in a small saucepan, combine ketchup, vinegar, Worcestershire sauce, the 2 to 3 teaspoons smoked paprika and the 1/2 teaspoon black pepper.
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10
Bring to boiling; reduce heat.
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11
Simmer, uncovered, for 15 minutes, stirring occasionally.
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12
Remove from heat; set aside.
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13
Using a slotted spoon, transfer meat to a cutting board, reserving liquid in slow cooker.
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14
Shred meat by pulling two forks through meat in oppostie directions.
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15
Pour cooking liquid into 4-cup measure; skim off fat.
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16
Return to slow cooker; stir in barbecue sauce and enough cooking liquid for desired consistency.
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17
Cover; cook on high-heat setting 15 minutes, or until heated.
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18
Serve immediately.
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19
(Or keep warm, covered, on low-heat setting up to 2 hours.
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20
Stir occactionally.
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21
).
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22
To serve, spoon meat mixture onto rolls.
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23
Add tops of rolls.
