Crock Pot BBQ Pulled Pork and Ranch Coleslaw

This is a recipe I created when I couldn't find a pulled pork recipe to my taste. It makes a lot, so it's great one to make when you're expecting guests. Often I let the pork cook the night before, prepare it in the morning, and then reheat it in the oven for my guests. The BBQ recipe is sweet and tangy. I also like to put slaw on mine, so I included a really simple recipe for that as well.

Sirloin Pork Roast (4-5 lbs)

2 large onions (Sliced into rings)

1 large carton Swanson's Vegetable Broth

Spritz large crockpot with non-stick spray. Layer one onion on the bottom. Add roast. Be sure to remove netting and plastic thermometer from it. Layer the second onion on top. Fill the crockpot with broth a little over half of the way up the meat (2 cups or so). Cook on high 1 hour. This is important in getting a roast up to temperature faster. Turn to low and cook 8-10 hours or overnight.

Drain the broth and discard most of the onions. Shred the meat with a fork. It should just fall apart. Add just enough BBQ sauce to coat and stir gently. If you are serving right away, spread a layer of BBQ sauce over the top. Heat and serve. If you are serving later, spoon BBQ into lightly sprayed large casserole dish. Put a layer of BBQ over the top, cover, and store in fridge. Reheat in microwave or oven.

Sweet and Tangy BBQ Sauce (Depending on your roast size, this may make more than you actually need. You don't have to use it all, unless you like a lot of sauce.)

Mix together:

2 cups KC Masterpiece Hickory Smoked Brown Sugar BBQ Sauce

1 cup ketchup

2 tsp prepared yellow mustard

1/2 cup brown sugar

If you like sweet and spicy, add some hot sauce to taste.

Ranch and Bacon Coleslaw (From Kraft Food and Family)

1 bag cole slaw

Ranch Dressing (I like the light NOT the fat free)

Bacon (cooked crisp)

Mix together adding enough ranch dressing to coat.

I hope your family and guests enjoy this meal as much as mine do!