1 1.5-2 lb boneless beef chuck shoulder Texas broil or similar
2 cups water + 2 beef bouillon or 2 cups beef stock
3/4 cup Worcestershire sauce
3 tbsp apple cider vinegar
3 garlic cloves, minced
2 tsp chili powder
1 1/2 tsp ground mustard
3/4 tsp cayenne pepper (more or less to taste)
1/2 tsp garlic salt
1/2 cup ketchup
3 tbsp brown sugar
2 tbsp butter
1/2 tsp Sriracha or hot sauce of your choice
How to make it
Place beef in crock pot.
In a small bowl, combine water & bouillon/stock with Worcestershire, vinegar, garlic, chili powder, mustard, cayenne, and garlic salt. Whisk well to combine. Pour 2/3 mixture over beef, reserving 1/3 in fridge for sauce.
Cover crock and cook on low for 5 hours, or until meat is tender.
Remove from cooker and carefully shred with 2 forks, return and heat through. [Photo24752]
Place refrigerated mixture in a small sauce pan. Add ketchup, sugar, butter and hot sauce. Bring to boil, reduce to simmer. Simmer uncovered for 2-3 minutes.
Serve beef topped with sauce. Makes great sandwiches but serve as you please!