Ingredients
- 2 kg beef - I used chuck - brisket or blade work too
Dry rub
- 1 cup brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander seed
- 2 tablespoon garlic salt or use 1 tablespoon salt & add 3 cloves of garlic, crushed, later
- 2 tablespoon onion powder
- ¼ cup smoked paprika
- 1 tablespoon dried chili flakes
- 2 tablespoon dried chopped thyme
- 2 tablespoon ground black pepper
- 1 cup worcestershire sauce
BBQ Sauce
- 1 cup tomato sauce ketchup or use ½ tomato passata and ½ tomato paste
- ¾ cup white vinegar
- 2 tablespoon brown sugar
- 1 tablespoon onion powder
- 2 tablespoon worcestershire sauce
- 2 tablespoon dijon mustard
- ¼ teaspoon ground red pepper paprika
- 1 tablespoon ground cumin
- 2 tablespoon ground coriander seed
- 2 tablespoon garlic salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
To serve
- Mini burger buns
- Red cabbage coleslaw
Instructions
- Mix all the ingredients for the rub, except the worcestershire sauce together.
- Score the pice of meat on both sides then cover it in the dry rub, massaging it into all the groves. Keep any leftover rub.
- Place the meat in a bowl and cover it with plastic wrap then refrigerate over night.
- Take the meat out of the fridge 30 minutes before cooking time.
- Place the meat in the slow cooker and cover it with the rest of the dry rub and the worcestershire sauce.
- Place the lid on and cook on low for 8 hours or until tender enough to shred with a fork.
- Turn the slow cooker off and leave it to rest for 30 minutes then shred all the meat up.
- Meanwhile make he BBQ sauce - combine all the ingredients in a small saucepan and bring to the boil then reduce to a simmer for 5 minutes.
- Serve the meat in a fresh bread roll with BBQ sauce and coleslaw.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
