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15 minutes
270 minutes
285 minutes
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs
- 1 cup shredded carrot
- 4.5 fluid ounces barbeque sauce
- 4.5 ounces mesquite sauce
- Add rich beef broth to the slow cooker and introduce succulent pork ribs. Cook on High until the meat effortlessly shreds, approximately 4 hours. Drain the tender meat and use two forks to shred it.
- Preheat your oven to a toasty 350 degrees F (175 degrees C), then combine the flavorful shredded pork with carrots, barbecue sauce, and mesquite sauce in a Dutch oven or skillet.
- Bake in a warm oven until piping hot, approximately 30 minutes.
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