Weekly Crock Pot: Pork & Beef BBQ

Pork and Beef Barbecue

  • 8oz can tomato sauce
  • 1/2 cup brown sugar
  • 1/4 cup (or less) chili powder
  • 1/4 cup apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1 lb. lean beef stewing meat, cut into cubes (I think more would work better)
  • 1 lb. lean pork tenderloin, cut into cubes (I think more would work better)
  • 3 green bell peppers, chopped
  • 3 onions, chopped
  1. Combine tomato sauce, brown sugar, chili powder, vinegar, Worcestershire sauce, and salt in slow cooker.
  2. Stir in meats, peppers, and onions.
  3. Cover. Cook on high low 6-8 hours.
  4. Shred meat with two forks.
  5. Stir all ingredients together well.
  6. Serve on buns.

Well crap. I just saw that it says to cook on high. I put it on low. But surely you don’t really cook it on high for 8 hours?! I’ve never seen that with a crock pot recipe. There are typos all in this cookbook, so I wouldn’t be surprised if it’s wrong…hopefully it turns out okay. It smelled amazeballs when I left this morning. I almost waited too long to make this one. I bought all the ingredients when I got the stuff for that Mexican cornbread, but waited close to a week to make it. I thought I’d do it sooner, but the third trimester doldrums have hit me hard, brah. My peppers were getting a bit soft – I think if I’d waited another day to do this it would’ve been too late. Hopefully it won’t kill us. I couldn’t find any 1lb packs of meat, either. So now I have 1lb of pork and 1lb of beef in my freezer. And I’m definitely going to have some frozen BBQ in there. I got all the goods together last night and put it in the fridge, then started it up this morning before I left for work. God, I hope the crock pot was actually plugged in…and no one will be home today to check for me. I’m falling apart, man…

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah, there’s no way it was supposed to be cooked on high for 8 hours. That’s just nuts. Low worked out just fine. It did go longer than 8 hours, though…probably closer to 12. What can you do? I have a commute, okay?! Here’s what it looked like when I got home:

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah…it was pretty soupy. BBQ soup! I don’t really know what could be done differently? I wonder if I could’ve used all the meat?? Ah, well. It tasted pretty good! I scooped it out with a slotted spoon and ate it over a toasted bun. I didn’t try to really shred the meat too much – it was hard to spot floating around in there. I think maybe the meat could have been seasoned a bit more? But if I had shredded it better it probably would’ve gotten more juice on each bite. This one I may try to make again, but with more meat.

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah, it doesn’t look super appetizing. But I’m not a food blogger, so stfu. ;) Oh, and in case you were curious as to how the freezer collection was progressing:

Weekly Crock Pot: Pork & Beef BBQ | The WIlson BuzzYeah, we’ll last about a week. >.< I figure I can also stock up on store-bought frozen stuff, plus pantry stuff. And Kroger isn’t that far away…I think it’s less than 2 miles from our house. Mr. T will probably love an excuse to escape his hormonal wife and crying child to pick up some milk and bread. lol!

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