BBQ Pulled Pork Sandwiches

This is a great Sunday meal. Easy prep, crock pot, ultra yummy. You'll need a crock pot and an 9x13 pan.

Prep Time: 10 minutes (including shredding cooked pork)
Cook Time: 4 hours 30 minutes

Ingredients:
1 14oz can beef broth
3 lbs boneless pork ribs
1 18 oz bottle of your favorite barbecue sauce
12 dinner rolls

Instructions:

1. Pour beef broth into crock pot.
2. Add boneless pork ribs and cook on high for 4 hours (or until the meat shreds easily).
3. Preheat oven to 350 degrees.
4. Remove meat and shred with two forks. Place in 9x13 pan.
5. Add barbecue sauce and mix well.
6. Bake for 30 minutes or until heated through.
7. Spoon onto cut dinner rolls and enjoy.

Rio's Shredded Pork Barbacoa

[pictures coming soon]

The good stuff. Great for salads, tacos, chimichangas, nachos...really all things Mexican. You'll need a blender and crock pot for this easy delicious recipe.

Prep Time: 5 -10 minutes (depending on the demand of your kids or the rush to get to church)
Cook Time: 7-9 hours (depending on the size of your roast)

Ingredients:
1 Small Pork Roast ( I like to get around 2 lbs.)
1 1/2 can Coke (not Diet. No skimping on the sugar or you'll pay.)
1 cup Brown Sugar
1 7 oz. can Chipotle Chilies in Adobo sauce
1 heaping tsp Dry Ground Mustard
1 heaping tsp Cumin
1 tsp minced fresh garlic

Instructions:

1. Remove the chipotle chilies from the adobo sauce. (If you want it much spicier, leave a few chilies...but your kids might not eat it.) You just want the sauce.
2. Put remaining sauce in blender.
3. Add all the other ingredients. Do not skimp on the Coke and don't add more than 1 1/2 cans. Sunny did this and it was no good.
4. Blend.
5. Place roast in the crock pot. (I like to stab it on both sides with a fork.)
6. Cover the roast with the sauce.
7. Cook on low for 7 hours. Meat should be able to pull apart easily.
8. Pull pork apart and let simmer in sauce another hour.

Serve in/on your favorite Mexican dish. The meat is even tastier the next day and can be store in the fridge for a week. My kids love these in quesadillas and low-fat chimichangas.