This meat is so good for sandwiches. I like to add a little fiber to it with some carrots and cut out some sugar by using mesquite sauce.
Ingredients
- 1 can beef broth , 14 ounce
- 3 pounds boneless pork ribs
- 1 cup shredded carrot
- 4.5 fluids ounces barbeque sauce
- 4.5 ounces mesquite sauce
Instructions
-
1
Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
-
2
Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
-
3
Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore American Recipes
Cheesy Potato and Corn Chowder
Comfort food . . . hot and tasty cheesy potato and corn chowder for those cold winter days.
Hot Honey Chicken
Hot honey chicken cooked on the grill and glazed until golden and sticky with a kick of heat. Reserve some of the sauce for dipping.
Roasted Corn Breakfast Pie
This was inspired by my mother-in-law's (Dana Rock) breakfast casserole. I added my own twists and changes to create this roasted corn breakfast pie.