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3-Ingredient Pulled Pork BBQ

2 (18 ounce) bottles BBQ sauce, divided

1 envelope dry onion soup mix

1 (4 pound) boneless pork loin roast

1 (4 pound) package thick country-style pork ribs

Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.

Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.

Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour remaining bottle of BBQ sauce over pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.

Cook on Low for 1 hour.

1 cup brown sugar, packed

1/2 cup butter

1 tablespoon light corn syrup

1 pound loaf frozen sweet roll baking bread dough, thawed

In a small saucepan, combine brown sugar, butter, and corn syrup; cook and stir over low heat until blended. Pour evenly into 9x13 pan. Cut or tear dough into 12 pieces and place in pan. Cover loosely with towel/waxed paper. Let rise in warm place until doubled in size (45-60 minutes). Heat oven to 375 degrees. Bake uncovered until golden brown, 25-30 minutes. Cool in pan 5 minutes. Invert on serving platter or foil.

Ingredients

1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
¼ cup butter
½ cup shredded Cheddar cheese
salt and pepper to taste

Directions

Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

1/2 cup butter

12 ounces chocolate chips

12 ounces crunchy peanut butter

16 ounces powdered sugar

12,3 ounces Crispix cereal

Microwave the butter and the chocolate chips for 1-1/2 minutes. Add the peanut butter and microwave for 30 seconds; stir well. Place the Crispix cereal in a large bowl and add the mixture. Place powered sugar into a plastic bag and pour the cereal mixture in the bag. Shake until all pieces are well coated. Store in an air tight container.

Ingredients

1 1/2 to 3 pounds beef chuck roast
1 (1 ounce) packet au jus gravy
1 (1 ounce) packet ranch seasoning
1 (16 ounce) jar pickled onions, such as Mt. Olive Simply Vidalia Pickled Vidalia® Onion Strips
4 cups low sodium beef stock, or as needed
1 tablespoon butter, at room temperature
1 tablespoon all-purpose flour

Directions

Add chuck roast to a slow cooker (no need to sear it first). Sprinkle roast with au jus packet, ranch seasoning packet. Pour pickled onions over roast.
Cover the slow cooker; cook on High for 4 to 6 hours, or on Low 6 to 8 hours.
Halfway through the cooking process, if you need to add some liquid, add beef stock as needed.
When the roast is impossibly tender and falling apart, remove to shred. Return shredded beef to the liquid.
In a bowl, mash butter with flour to make a paste; stir butter mixture into beef and liquid to thicken gravy. Continue to cook for 30 minutes, uncovered.