Wednesday, March 4, 2009

Tex-Mex Beef Barbeque

Difficulty: *

For the Crock Pot:

3 lbs beef brisket or boneless chicken breasts or tenders
1 - 18 oz bottle hickory-smoked barbeque sauce
1 envelop chili seasoning
1 teaspoon chopped garlic
1 teaspoon lemon juice
1 tablespoon Worcestershire Sauce
1/2 cup chopped onion

Combine all ingredients except meat in crockpot. Add meat. Stir well to coat. Cook on HIGH for 5 hours. Remove meat and shred with a fork and then return to crockpot. Serve on hamburger buns or rolls.
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