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BBQ Brisket and Pulled Pork

We've had a lot of family in town the last two weeks because of my daughter's baptism last Sunday.  I made a brisket for dinner on Sunday to feed our visiting family.  At the last minute, I decided to cook a pork tenderloin roast too just in case the brisket wasn't big enough. 
Pork on the left, brisket on the right

I started cooking the brisket and pork at 5:00 am (one of the kids crawled in bed with us then, so I put the meat in the oven and went back to bed) and pulled it out of the oven at around 2:00 pm.  I wish I had time to cook pork roasts like that every time.  The meat fell apart beautifully!  It doesn't do the same thing when it's cooked in the crockpot.

I mixed up a tripled batch of BBQ Brisket sauce and poured it over the brisket and the pork.  Then I put it in the oven and all we had to do on Sunday was warm it in the crockpot while we were at the baptism, then dinner was ready! 


BBQ Brisket Sauce
I got this recipe from my sister-in-law, Annelisa.

1 T. liquid smoke
1 1/2 T. brown sugar
1/2 c. ketchup
1/4 c. water
3 T. butter
2 T. Worcestershire sauce
1 1/2 tsp. dry mustard
dash ground pepper

Combine all ingredients in a sauce pan and simmer over low heat.  Pour over meat of choice before serving.

I've used this sauce recipe with brisket, pork, and leftover roast beef.  It makes meat delicious in a sandwich or just plain.



Here's how I cooked the brisket...
(recipe also from Annelisa)

1 flat cut brisket
1 tsp. seasoning salt
1 tsp. garlic salt
1 tsp. black pepper
2 T. liquid smoke
1 c. beef broth

Place brisket fat side up in a roasting pan (I used my dutch oven).  Sprinkle with seasonings and pour broth around brisket.  Seal pan with double thickness of foil (I used my lid).  Bake 6 - 8 hours at 275 degrees or until meat shreds easily with a fork.  Trim off fat and slice against grain or shred.  Serve with BBQ brisket sauce.


Here's how I cooked the pork...

Place pork roast in roasting pan (I used the disposable aluminum kind). Pour a can of coke on the pork roast. Sprinkle salt, pepper and garlic powder on roast. Cover with aluminum foil.

Bake 6 - 8 hours at 275 degrees or until meat shreds easily with a fork. (It might be done cooking sooner than 6 - 8 hours, but that's how long I left mine it. It was almost falling apart without even being touched. Delicious!)

Serve with BBQ brisket sauce or use it to make Cafe Rio pork salads/tacos.  I froze a few bags of the pork without any sauce on it, so I can make the Cafe Rio sauce (enchilada sauce, ketchup, coke, etc.) and have Cafe Rio without cooking all day. 


CROCKPOT VERSIONS:  Cook meat on low in crockpot all day (about 8 hours) until it shreds easily.  Shred and mix with sauce.  Warm through.
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