Ingredients:
1 cup beef stock
1 ½ pounds boneless pork ribs or Boston butt
Barbecue Sauce:
2 Tablespoons safflower oil
3 cloves garlic, crushed
¼ cup shallots, minced
1 (7 ounce) can tomato paste
1 cup orange juice, fresh squeezed
2 Tablespoons apple cider vinegar
½ teaspoon dry mustard powder
½ teaspoon smoked paprika
1 teaspoon sea salt
¼ teaspoon black pepper
Directions:
Pour beef stock into slow cooker and add pork. Cook on Low heat for 4 hours or High for 2 hours, or until meat shreds easily.
Warm oil in a saucepan over medium low heat.
Add garlic and shallot; cook until soft.
Add tomato paste, orange juice, vinegar, mustard, paprika, salt and pepper (cayenne if desired for a spicier sauce).
Simmer over low heat 15 to 20 minutes, stirring often.
Remove meat, and shred with two forks.
Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet and stir in barbecue sauce.
Bake in preheated oven for 30 minutes, or until heated through.
Makes 4 servings
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