1 can beef broth
3 pounds boneless pork ribs
1 18-ounce bottle barbecue sauce
12 French sandwich rolls, split
Pour the can of beef broth into slow cooker and add ribs. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat and drain. Using two forks, pull meat apart to shred it. It may not seem like it's working right away, but keep working at it and it will. Stir in the entire bottle of your favorite barbecue sauce. Cover and cook on high for another 30 minutes or until completely heated through. Fill split rolls. Serves 12.
**I screwed up on this one but thankfully it turned out okay if you go ahead and cook the ribs in the broth and the barbecue sauce! This one was YUMMY!
Saturday, February 7, 2009
Slow Cooker Barbecue Pork Sandwiches by Lisa Curl
Posted by Kathryn Maberry at 1:57 PM
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1 comments:
Sounds good! Did I give you this recipe? We love it!
CrockPot Rotisserie-Style Chicken Recipe
--1 whole chicken, skinned (4-5 pounds)
--2 tsp salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper
--4 whole garlic cloves
--1 yellow onion, quartered
The Directions.
Skin the chicken if desired.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
Shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
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