Hey guys, it’s me, the Frugal Hausfrau, with an easy crock pot recipe for a “barbecued” brisket or pork shoulder that, wait for it, uses convenience products! Yikes – has the earth ended? Maybe the lunar eclipse of the blood moon we had last week affected my mind!
I do have a tendency to rant on about convenience products (pricey and often not very good) and yet there is this little gem of a recipe just full of them. I dredged it out of an old recipe file and remembered how much I used to like it when I was in my 20’s. I was curious if I still would. I do! 🙂
We all need a little help and a few fall backs now and then, and with this recipe you’ll get slightly sweet and just a hint of sassy for an absolute minimum of effort. With just minutes of actual work, you’ll be rewarded with a mound of “barbecue” just waiting to be zipped up with your favorite sauce.
A five-pound pork shoulder or brisket will give you about eight to nine cups of “barbecued” meat. It’s a great amount for a party or a potluck, and a great recipe to serve tonight and stash some away later in the freezer for another time. As far as pricing, in most areas the pork shoulder is a fraction of the cost of brisket.
If you’d like, you can add a few dashes of hot sauce or a couple of drops of liquid smoke or any of your favorite barbecue sauce additions. I prefer to keep it simple – pile it as is on a bun and then slather it with my favorite sauce, maybe a little cole-slaw like this peppy little Vinegar Based Slaw piled on top adds a little crunch.
Crock Pot Slow Cooker Pulled Pork or Brisket
- 1 five pound pork shoulder or beef brisket
- 1 packet of Lipton Onion Soup mix or 1/2 recipe Home-made Onion Soup Mix
- 1 bottle of Heinz Chili Sauce
- 2 tablespoons brown sugar
- 1 1/2 teaspoons yellow mustard
- 2 tablespoons Worcestershire sauce
Place shoulder or brisket in crock pot. Sprinkle soup mix. Cover and cook on low overnight. When finished, remove meat from juices and defat juices and reserve. Shred or slice meat as desired.
Place meat in a large bowl, add remaining ingredients and enough of the juices (generally about a cup to cup and a half) to moisten. Toss together.
Serve on buns with potato salad, cole-slaw and baked beans
- If desired, may be placed in a pan, covered tightly with foil and cooked at 300 degrees for four to five hours.
- Any remaining juices may be frozen and added later to soups, stocks, chili or gravies.
- When making the beef version, consider slicing instead of shredding, then placing the slices in the sauce.
- A more frugal version of the beef variation can be made with chuck roast, especially if shredding.
From the kitchen of http://www.frugalhausfrau.com
I’ll be toting this recipe along to Fiesta Friday #88, hosted this week by Julie @ Hostess At Heart and Liz @ spades, spatulas & spoons . Thank you, Angie of the Novice Gardener, as usual, for putting on this party!