SLOW-COOKER PULLED PORK SANDWICHES
3-6 lbs. pork (country ribs with/without bone)
1 can (14 oz.) beef broth (not condensed)
1 onion, coarsely chopped
3 Tablespoons bottled BBQ Sauce (your favorite)
4 pretzel buns
Rinse & dry off pork with a paper towel. Dredge in flour and brown in a large skillet, turning to brown all sides. Add onion, cook for a few minutes and add broth to deglaze pan. Place the pork, broth, and onions in a 6 quart slow cooker. Cover and cook on HIGH for 2-4 hours or on LOW for 6-8 hours.
Remove pork from slow cooker and shred with two forks. Discard fat/bone/gristle and pour off excess broth (reserve for another use).
Return the meat and onions to the slow cooker and add the BBQ sauce of your choice. You want the meat mixture to be juicy and flavored to your liking. In our house, we like a very light barbeque flavor, but if you prefer more, simply pour off a little more of the broth and add more BBQ sauce.
Heat to serving temp and serve on pretzel rolls. The meat is juicy, you need a bun with substance. Plain white bread buns will get soggy too quickly.