Ingredients

3-4 pound shoulder blade roast

2 teaspoons kosher salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes

2 teaspoons dried oregano

1 teaspoon garlic powder

1 bottle beer

1 bottle barbecue sauce

brioche rolls

red cabbage, sliced thin (as much as you want)

red onion, sliced (as much as you want)

flat-leaf parsley, 1/8 cup, minced

1 jalapeño, sliced (seeds removed if you choose)

Directions

1. Sprinkle roast all over with kosher salt and pepper. Then sprinkle with oregano, garlic powder and red pepper flakes.
2. Place in slow cooker and cover with chopped poblano pepper.
3. Pour beer and barbecue sauce over and around roast.
4. Set crock pot to high for an hour and a half. After an hour and a half, reduce temperature to low and continue to cook for 6-1/2 hours.
5. Serve on a brioche roll with cabbage, onion, jalapeño and parsley.

Enjoy!

Until next time, Kris