Congratulations! The first full week of December is almost in the books! The upcoming weeks are only going to get crazier, if your house is anything like mine, so here’s an easy recipe to throw in the Crock Pot on a busy day.
I wish I had a bunch of beautiful photos to share with you, but I don’t. That is a testament to how easy this recipe is, though! Just a couple of photos means not many steps (or…none of the photos turned out. But, in this case, it’s the “not many steps” thing).
There are plenty of Crock Pot BBQ sandwich recipes out there, but this one is my favorite. It uses both beef and pork and just a few other ingredients to create the perfect BBQ storm. Everything goes into the slow cooker together…
Stir it all up and let it cook for 7-8 hours. That’s it!
After it’s cooked, just shred the meat up with two forks. If the BBQ still seems a little too “wet”, just cook it for a little while longer in the Crock Pot, but keep the lid off.
It doesn’t get much easier than that! I usually serve these sandwiches with old-fashioned, creamy cole slaw, potato chips and fruit salad. Pretty simple, but oh, so good. After living in the South for a few years, I’ve also learned that while the cole slaw is great as a side, it tastes pretty darn good heaped on top of the BBQ! Try it!
So, there it is. Short and sweet. You’re welcome!
CROCK POT BARBECUE
Adapted from Southern Living
- 1 1/2 lbs. beef stew meat
- 1 1/2 lbs. lean pork, cubed
- 1 green pepper, chopped
- 1 small onion, chopped (about 1 cup)
- 1 (6 oz.) can tomato paste
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup white vinegar
- 1 Tbsp. chili powder
- 2 tsp. salt
- 1 tsp. dry mustard
- 2 tsp. Worcestershire sauce
- Combine all ingredients in a 5+ quart slow cooker. Cover and cook, on HIGH, for 7 hours. Shred the meat before serving.