Combine pork ribs and sauce in a slow cooker for an easy barbecue pork sandwich filling — serve on rolls or buns for a satisfying dinner.
cup barbecue sauce
cup sweet-and-sour sauce
clove garlic, finely chopped
lb boneless country-style pork ribs, trimmed of fat, cut into 2-inch pieces
kaiser rolls or burger buns, split
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix barbecue sauce, sweet-and-sour sauce and garlic. Stir in pork until coated.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on plate. Shred pork by pulling apart with 2 forks. Stir pork into sauce in cooker. If desired, to toast rolls, place cut sides up on ungreased cookie sheet; broil 4 to 6 inches from heat 1 to 2 minutes or until toasted. Spoon about 1/2 cup pork mixture into each roll.
Give these shredded pork sandwiches a Southern twist by topping each serving with some of your favorite homemade creamy coleslaw or deli coleslaw.
The sweet-and-sour sauce adds a nice flavor to the pork, but if you don't have any, increase the barbecue sauce to 1 cup.
For a casual get-together, stretch the number of servings by making barbecue pork sliders. Use 12 mini buns with about 1/4 cup pork on each.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.