DROOL! This is the absolute favourite meat dish in our house, with the beef brisket being a close second… which isn’t surprising as it’s virtually the same recipe with a few tweaks. I decided to publish this one separately so that you can find it if you’re looking for a winning Pork dish.

The recipe is a winner in summer or winter, or if you have guests coming over. We love to pop on buns to make burgers with coleslaw and some roast potatoes. It’s also really cost effective and versatile. It lasts us several nights and we use for burgers as mentioned above but also quesadillas and pulled pork pie.

Slow Cooker BBQ Pulled Pork

I use a 2-2.5kg bone in pork shoulder for this recipe

Incredients for the Rub
1 tbsp brown sugar
2 tsp smoked paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt

Ingredients for the BBQ Sauce
2 garlic cloves , minced
1/2 cup / 125 ml apple cider vinegar
1 small jar plain pasta sauce or passata
1/4 cup brown sugar
2 tsp EACH of onion powder, mustard powder
1 tsp salt
1 tbsp Worcestershire sauce

Method:

Prepare your rub ingredients in a small bowl by mixing together, then rub on the meat. If you have time, leave for 30+ mins to soak in, but I rarely do this.
Combine BBQ Sauce ingredients in a slow cooker. Mix then add the pork and squish it in if needed
Slow cook for 8-10 hrs on low, or around 5hrs on high if you’re shorter on time. Honestly the longer the better!
Once cooked, remove the meat onto a tray or board ready to ‘pull’, just make sure you remove the top layer of fat first, and any bones. To do this, get two forks and just start going at it to rip up the meat.
Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools). Usually around 10 mins. I often skim off the fat before serving.
Your pulled pork is ready to serve and store. Even better the next day for leftovers.

It’s about time I started sharing my slow cooker recipes, because they are staples in our house that we live on year round. This recipe is so amazing that my 13yr old son has dubbed it his favourite dinner. I originally found the recipe on a website called RecipeTinEats. Her original recipe has a few more steps than me, because I’m all about simplification. The ingredients are much the same though (although I lowered the sugar), so credit to her for this deliciousness!
She likes to add a few steps at the end which includes grilling & glazing the the finished beef in the oven a few times, but I find it’s delicious without those extra steps. The one step I wouldn’t miss at the end is taking out the liquid to make a sauce. The sauce is liquid gold, we like to pour it over the meat at the end (even though it’s already succulent) and on our vegetables… really anything in sight, it’s that good.

The recipe is a winner in summer or winter, or if you have guests coming over. We love to pop on buns to make burgers with coleslaw and some roast potatoes. So good!

The other great thing about this recipe is that beef brisket is a reasonable cut of meat, it’s not expensive, just takes slow cooking to make it good.

So here we go, enjoy!

Best Beef Brisket Recipe Ever!

Incredients for the Rub
1 tbsp brown sugar
2 tsp smoked paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin powder
3/4 tsp mustard powder
1 tsp salt

Ingredients for the BBQ Sauce
2 garlic cloves , minced
1/2 cup / 125 ml apple cider vinegar
1 1/2 cups / 375 ml ketchup
1/3 cup brown sugar
2 tsp EACH black pepper, onion powder, mustard powder
1 tbsp Worcestershire sauce

Alternate: If I don’t have tomato sauce I actually just use pasta sauce. It turns out just as good and actually lowers the sugar content as well.

Method:

Prepare your rub ingredients in a small bowl by mixing together, then rub on the meat. If you have time, leave for 30+ mins to soak in, but I rarely do this.
Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket and squish it in if needed
Slow cook for 8-10 hrs on low, or around 5hrs on high if you’re shorter on time. Just keep an eye on it as the sauce can start to burn if you leave it in too long
Once cooked, remove the meat onto a tray or board ready to slice. If you’re wanting more of a ‘pulled’ brisket, I would just get two forks and break up the meat that way
Pour liquid in slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools). Usually around 10 mins. I often skim off the fat before serving.
Your brisket is ready to serve and store. Even better the next day for leftovers.