~This recipe was originally posted in June of last year, however, I am digging it out of the archives in celebration of Slow Cooker Mondays. Happy Reading~
Today on the blog.....Barbecue!! Pulled Barbecue at that!
Lately I have been on a Colorado kick, making meals and dishes from the kid's and I's lovely vacation trip up there back in May. This recipe actually belongs to my sister, who in turn adapted it from allrecipes.com :) Before I tried it, I really didn't think any other recipe would come close to the pulled barbecue that I have been making for 4 years (click here to view it). Boy was I ever wrong! Not only is this recipe simpler to make, it also is just as tasty as the one I normally make.
My go-to barbecue recipe has homemade barbecue sauce made from the drippings of the pork after it's cooked...with beer being the main ingredient. In this recipe, the barbecue sauce is made from the juices of the meat, mixed in with any pre-made barbecue sauce of your choosing. The original recipe calls for brisket, however, I looked high and low for some and could not find any...so I had to settle for using a 3.5 lb. pork butt instead. Despite this slight change, it still came out wonderful :) I debated tossing my other recipe and keeping this one, but Husband Man suggested that I keep both ;) I think I will ;) Make it for dinner this week. I promise you won't be sorry ;)
Slow Cooker Pulled Barbecue
1 tbsp. dried thyme leaves
1 tbsp. dried paprika
2 tsp. freshly ground black pepper
2 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
3 lbs. beef brisket OR 3 lbs. pork butt
1 tsp. liquid smoke flavoring
2 tbsp. Worcestershire sauce
1 and 1/2 cups barbecue sauce (any flavor, we used Jack Daniels Honey Smokehouse)
1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, and cayenne in a small bowl. Set aside.
2. Rub brisket or pork butt all over with liquid smoke, then rub with the spice mixture.
3. Pour Worcestershire and barbecue sauces into a slow cooker and place the meat on top.
4. Cover and cook on low 8 to 10 hours if using brisket....if using pork butt...cook on high 8 to 10 hours...until fork tender.
Recipe Source: My sister and allrecipes.com