Low & Slow

Bring the BBQ Home with These Recipes

By Sarah Walker Caron

Ready to get your barbecue on at home? Cooking meats low and slow gives them that familiar fall-apart tender quality that makes barbecue so good. These two recipes will help you try it for yourself. 

Smoky Slow Cooker Beef Brisket

Yields 8 servings

This sweet-smoky beef brisket cooks with a rich sauce slowly to fork tender. It’s great on sandwiches (add a little cheddar!), nachos, and wraps.

Ingredients

  • 3 lb beef brisket
  • kosher salt
  • 6 oz can tomato paste, plus 1 can (6 oz) water
  • 1/4 cup molasses
  • 2 tablespoon liquid smoke
  • 1 tablespoon honey
  • salt and pepper, to taste

Instructions

Rinse and pat dry the brisket. Salt well all over with kosher salt. Place into the slow cooker.

In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt, and pepper. Pour over the brisket.

Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender.

Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce. 

Serve as sandwiches, over mashed potatoes, or on nachos. Store leftovers in the fridge for up to 5 days.

Savory Apple Honey Barbecue Pulled Pork

Yields 8-10 servings

Robust and rich, this pulled pork can be enjoyed in so many ways. But while the sauce is made with apple juice and honey, it’s not overtly sweet. This one is more savory. Try this pulled pork on sandwiches, over baked potatoes, on pizza, and more. 

Ingredients

  • 3-4 lb pork picnic roast or pork shoulder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup barbecue sauce
  • 1/4 cup honey
  • 1/4 cup apple juice
  • 2 tablespoons soy sauce
  • 1 tablespoon white miso
  • 1/2 tsp ground ginger
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme

Instructions

Rub the pork all over with salt and pepper and place into a slow cooker.

Meanwhile, combine all ingredients in a small saucepan. Bring to a boil, stirring constantly and cook for 2-3 minutes or until thickened.

Remove from heat and pour into the slow cooker.

Set the slow cooker to low and cook for 10 hours. The pork should be fall-apart tender when it’s done. 

Break the pork apart with two forks into shreds, removing any bones. Stir together with the sauce.

Serve. 

Leftovers can be stored in the fridge in an airtight container for up to five days.

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