Pulled Brisket Sliders

Brisket

1. Put the oil in a pot on high heat and sear the brisket for approximately 3 minutes per side until browned. 
   
2. Once brisket is seared on all sides, remove it from the pot and place in the slow cooker.
3. Lower heat on the stove to medium and add the garlic and onion.  Cook for 2 to 3 minutes before adding the tomatoes, chopped chipotle peppers and apple cider vinegar.
4. Let the mixture simmer for 5 minutes before adding the cumin, coriander, oregano, paprika and beef stock.  Transfer to a blender and blend for 2 minutes until smooth.
5. Pour the sauce over the brisket in the slow cooker.
6. Cover and cook for approximately 9 hours on low heat or 4 hours on high heat.
7. Once the brisket is cooked, remove from the slow cooker. 
   
8. Transfer the liquid from the pot into a blender and blend until smooth.
9. Using 2 forks, shred the brisket into pieces and spoon the sauce over top.  Toss meat to coat.

Coleslaw

1. Add the shredded cabbage, carrots and red onion to a bowl.
2. In a separate bowl, whisk together the vinegar, salt, pepper, mustard and mayonnaise.
3. Toss the slaw with the dressing before serving.

Butternut Squash Rounds

1. Cut the peeled squash into approximately 1/2" thick rounds.
2. Lightly brush rounds with oil.
3. Heat a grill to medium high heat and grill the butternut squash for approximately 3-4 minutes per side until grill marks appear and the squash is slightly tender.
4. Alternatively turn on the oven to 390 degrees Farenheit and place the slices on a baking sheet, bake them for 20 minutes, flipping halfway through cooking time to ensure both sides are golden in color.

Assembly

1. Top each butternut squash round with the shredded brisket, coleslaw and a slice of pickle.

Enjoy!