I use this recipe at least once a month, and it's definitely become one of my signature meals with family and friends. Tender, BBQ-y and delicious, I serve it with my Odds and Ends Potato Salad.
Ingredients:
2lbs boneless pork spare ribs or pork butt
2 - 14oz cans of beef broth
1 bottle of your favorite BBQ sauce (I use Jack Daniel's Hickory Brown Sugar)
Hamburger buns, finger rolls or bread to serve it on
Directions:
In a slow cooker, add the pork, cover with beef broth, and add 1/2 the bottle of BBQ sauce. Cook on high 4-6 hours or low 6-8 hours. When finished cooking, use a slotted spoon to remove the pork from slow cooker. Place in a separate bowl, use a fork to pull pork apart and add the remaining BBQ sauce. Serve on buns, bread or rolls. Makes 4 servings.
Odds and Ends Potato Salad
Ingredients:
2lbs russet potatoes
5 eggs, hard boiled
1 medium onion (preferably sweet onion)
1/2 cup chopped celery
1T minced garlic
2T hot dog relish
1/2 cup mayonnaise
1/4 cup mustard
salt and pepper to taste
Directions:
Peel potatoes and cut into bite-size pieces. Boil potatoes until fork tender, drain, and cool. Roughly chop hard boiled eggs. Dice onion. Combine potatoes, eggs, onion and chopped celery. Add garlic, relish, mayonnaise and mustard. Stir well. Add salt and pepper to taste. Serve immediately or refrigerate. Makes 4 servings.
