On the day after Thanksgiving, instead of waking up at (or staying up until) 5:00 AM and pushing my way through hopeful bargain-seekers in the infamous American holiday known as "Black Friday," I woke up at a reasonable hour to another beautiful autumn morning in London. Instead of noshing on Thanksgiving dinner leftovers for breakfast (and lunch, and dinner, and...), I set out to pick up ingredients for a recipe I've been planning to make for over a month. Life in London is different, but no less exciting.
I've been talking about making these bad boys, a lot and for awhile. Three months later, I finally put myself to work. And boy, was it worth it!
The idea first transpired thanks to two of my favorite inspirations, Pioneer Woman and smitten kitchen. Fusing their recipes together, I came up with my own. And by "came up," I mean simplified it as a student about to enter finals mode should. (I try).
- 2 lb. beef brisket (or pork shoulder)
- 1/2 medium onion
- 1 garlic clove, minced
- 1 bottle of Dr. Pepper (next time, I will add at least another cup)
- Salt and pepper
- 1 tbsp. brown sugar (optional)
- 1/2 cup of your favorite BBQ sauce
- Toasted buns
- Chop the onion into wedges, and toss into the crock pot with the minced garlic.
- Generously salt and pepper the meat, and place meat atop the onion/garlic.
- Pour in Dr. Pepper.
- Mix in brown sugar.
- Cover and cook on high for 4 hours or low for 7 hours.
- Take meat out and tear off/ cut all the fat. Start shredding the meat by using two forks.
- Place shredded meat back into the crock pot, toss in the BBQ sauce and cook on low for 15 min. or until the BBQ sauce has melded well into the meat.
- If you like your buns toasted, halve them and pop them in the oven for a few minutes. Slather some garlic butter or mayo if you're a fan (ick).
- To avoid the juices from soaking into the bread, causing it to become soggy, I suggest adding a piece of lettuce or cheese to act as a delicious barrier.
- Serve immediately or pack away for leftovers - it actually tastes better the day aftah!
|I removed the strings 10 minutes into the cooking.|
|The meat should be able to shred without much effort even with two forks.|
The meat was flavorful, succulent, and made my taste buds want to dance around to a festive Mexican tune. Chachacha, baby.
My crock pot/ slow-cooker is a God-send. Seriously, it saves my life in so many ways. The best part is that there is very little wrong you can do with slow-cooked meals, so not only is it ridiculously easy, most slow-cooked meals are also super delicious. This recipe can also be made without a crock pot (i.e. - in a Dutch oven in the oven).