In the South, good barbecue is served all year long, and it is not limited to summer pool parties. But if you don't have warm weather, minding an outdoor barbecue pit for hours in the rain or snow isn't exactly a fun way to spend an afternoon. No matter what the weather is outside, you can use your crock pot or slow cooker inside to make juicy, flavorful barbecue any time of year. Even better, this recipe uses just a few ingredients so anyone who can plug in the crock pot and open a bottle will be able to prepare this down-home meal.
Instructions
1. Select pork that is bright pink and is within the date listed on the package. Avoid meat that has white spots, looks grayish around the edges or is frostbitten. Fresh pork can be kept in the refrigerator for two to three days, or you can freeze it, if well-wrapped, for up to three months. The best way to defrost pork is overnight in the refrigerator.
2. Pour the beef broth into the crock pot and add the ribs. Cook on high for four hours until the meat shreds easily. Using two forks, shred all of the meat inside the crock pot.
3. Add the barbecue sauce, and allow the mixture to cook for an additional 30 minutes. You can also lower the heat to the "low" setting and let it simmer for up to three hours.
4. Serve the mixture on top of kaiser rolls. Classic barbecue sides are baked beans and coleslaw, but you can serve the meal with anything you like.
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