Prep Time: 10 minutes

Cook Time: 4 hours (depending on size of roast)

Serves: 4-5 with a 3 lb. roast

 

Ingredients:

3 lb. boneless pork roast (or any size)

Your favorite BBQ sauce or (make your own, see below)

Chicken or Vegetable broth

Creamy coleslaw (go to www.cooknwithmrsg.com for recipe)

 

What to do:

Place your roast in a slow cooker and fill it with your broth so it’s about 1 inch above the roast. Then cook until its falling apart. When the pork is done, place it on a plate and shred it with 2 forks. In a large mixing bowl place your pulled pork and add your BBQ (the desired amount you like) and mix together. Serve it on rolls with homemade slaw on top and fries on the side, with extra BBQ sauce.

 

Homemade BBQ Sauce

Prep Time: 20 minutes

Cook Time: 35 minutes

Cans: 2 pint jars with some left over for the fridge about 1 C.

Serves: 5 cups

 

Ingredients:

2 1/2 C. ketchup

2 C. brown sugar

1/4 C. dark molasses

1/2 C. 100% pineapple juice (no sugar added)

1/2 C water

2 tsp. apple cider vinegar

4 tsp. Worcestershire sauce

4 tsp. smoked paprika

4 tsp. mustard powder

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. finely ground black pepper

1/2 tsp. liquid smoke

1 tsp. cayenne pepper, to taste

 

What to do:

In a saucepan over medium heat, combine all ingredients. Let cook for 4-5 minutes, or until thickened to desired consistency. (Keep in mind the sauce will continue to thicken as it cools — if it thickens too much, thin with a little water or more pineapple juice).

Taste, and adjust the level of heat if necessary. If you’re not canning this then let cool, then store in an airtight jar in the fridge for up to a couple of weeks. Smother on everything.

If you’re canning the BBQ sauce then prepare boiling water canner. Heat pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Ladle hot BBO sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles with the back end of a wood soon, chop stick or wooden skewer. Wipe rim and center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.