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Barbecued Brisket
5 pounds (2.2 kg) beef brisket
1
1
⁄2 teaspoons (7.5 ml) salt
1
1
⁄2 cups (375 ml) barbecue sauce
Sprinkle brisket with salt. Place in crock and pour barbecue sauce over the
brisket. Cover and cook: Low – 10 hours OR High – 5 hours. Makes about 5
pounds (2.2 kg) brisket.
Asian Spareribs
4 tablespoons (60 ml) cornstarch
4 tablespoons (60 ml) teriyaki sauce
2 (10 oz / 285 g) jars duck sauce or sweet and sour sauce
6 pounds (3 kg) country-style pork spare ribs
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well.
Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 8 servings.
Savory Roast Beef Sandwiches
5 pounds (2.2 kg) boneless beef chuck roast
1
⁄3 cup (80 ml) soy sauce
2 tablespoons (30 ml) brown sugar
2 teaspoons (10 ml) salt
2 teaspoons (10 ml) ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and
ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours.
Serve on sandwich rolls. Makes 12 servings.
Orange-Juiced Pork Chops
2 (6 oz / 170 g) cans frozen orange juice, undiluted
1 cup (250 ml) brown sugar, packed
2 teaspoons (10 ml) soy sauce
4 tablespoons (60 ml) cornstarch
1 teaspoon (5 ml) garlic powder
12 1-inch (2.5 cm) thick boneless, center cut pork chops
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and
stir well to coat. Cover and cook: Low – 6-8 hours OR High – 3 to 4 hours.
Makes 12 servings.
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