This is a really good BBQ recipe. You could definitely use pork instead of beef, if you want to.
It is awesome on a crusty roll.
Servings: 8-10Prep Time: 20 min. after crock pot Cook Time: crock pot time plus 30 min.
Beef Brisket (4lbs)
1 cup real ketchup
1/2 cup cider vinegar
1/2 cup water
3 heaping teaspoons brown sugar(light or dark)
1/2-1 teaspoon dry mustard (to taste)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
2 large peaches, peeled, pitted, and chopped
*You could probably add a small splash of Worcestershire if you wish , but I have to cook for gluten free family members and I have none that is GF.
Slow cook the brisket in a crock pot until it is “fall apart” tender. Let it cool and pull with a fork so that it is stringy.
Sauté chopped onion in olive oil over medium until it begins to get translucent. Toss in the chopped peach and stir for a minute or two. Remove from heat.
Mix ketchup, vinegar, water, brown sugar, dry mustard, salt, and pepper in a bowl. Add to the onion/peaches. Place back on heat and stir until warm. Add to the meat.
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