1 can (8 oz.) tomato sauce
1/4 cup molasses
2 tbsp. cider vinegar
2 tbsp. dark brown sugar
1 tbsp. chopped chipotle peppers in adobo sauce
1 tbsp. chili powder
Salt and pepper to taste
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lb. beef brisket, trimmed of excess fat
Measure and combine tomato sauce, molasses, vinegar, sugar, peppers, chili powder, salt and pepper in a crock pot.
Slice onions and chop garlic gloves. Add to crock pot.
Cut the beef into three even pieces to fit into the crock pot container.
Cook, uncovered, 7-8 hours on high heat or 5-6 hours on low heat, or until meat is tender and can easily be pulled apart.
Shred the meat, using 2 forks to do so. Stir it into the cooking liquids and onions.
Serve on sandwich rolls, topped with coleslaw and pickles.
When slow-cooked in a crock pot, the pork becomes so tender it practically melts in your mouth. This makes a great main dish for a tailgate party or a get-together.