crockpot bbq pork sandwiches and pinto beans

I have grown to love this Crock pot BBQ Pork recipe.  It is so easy.  All you have to do is throw some country ribs and a can of beef broth in the crock pot and let it cook on low all day long -- you end up with an unusually tender meat for your BBQ.  It cooked on low for about 2-3 hours, then I left it on the warm setting for another 6 hours.

I originally planned to make some cole slaw, but that didn't fit into the day's plans.  But, the pot of beans were great!  I like to add a little shredded cheddar and a dollop of sour cream to mine.

This is my second time using this recipe and there will be definitely be a third.

slow cooker pork barbecued sandwiches with corn on the cob

Unlike food stylist photographers, my food is real and ready to eat.  That is why I was in a bit of a hurry when I took this picture.  I wanted to eat it!  So, I didn't exactly place the bun in the most attractive position.  That is not a bite out of the bun, but where it was separated from it's sister bun.  

On to the story, though.  This recipe was great and so easy!  I dropped the boneless pork ribs in the crockpot with about a cup of beef broth and let it go at slow for about two hours.  After checking it at that point, I decided it was probably done, but I wanted it to stay warm until I was ready to shred it so I left it on the warm setting for the remainder of the day (about 6 hours).  I said a quick prayer that it would not be overcooked and my prayer was answered in a wonderful way.  The ribs were fall-apart tender and so easy to shred with two forks in hand.  I just mixed in a bit of bottled barbecue sauce, tossed it all into a small iron skillet covered with foil, and put in the oven for the last 30 minutes to warm up.  

Chef D and I both gobbled up everything, except a bit of meat for his lunch tomorrow.

barbecue sandwiches

Although we really enjoy some good southern-fried okra,we couldn't find any small ones with the tender quality we desired. I also had second thoughts on the slaw, so the menu for this evening ended up being Barbecue Pork Sandwiches and a tossed salad. Since I knew I would be out of the house between 8:30 am - 4:00 pm, and leaving again at 6:30 pm, I decided to go the easy route with the barbecue. Yes, we ate pre-packed, prepared Lloyd's Barbecue in a tub. Since I am watching my calories, I passed on the buns and just added my barbecue to my tossed salad.

REVIEW:
Goal: Prepare a meal that did not require much preparation given a harried schedule.

Flavor:
Chef D thought the flavor was acceptable.
Not that the flavor wasn't good, but I had the flavor of our last pre-cooked barbecue night in mind. A few months ago, I purchased a barbecue roast from the Honeybaked Ham Company and shredded it for barbecue sandwiches. I really enjoyed those sandwiches. Perhaps the problem tonight was the fact that I did not eat the barbecue as a sandwich, but as part of my salad. Plus, you usually get what you pay for.
Texture:
Six words from Chef D: too much sauce, too little meat.
Now, I normally am not very particular about texture, but the meal tonight seems to be changing that. This 'tubbed' bbq was a little too wet -- just had a bit too much sauce and it seemed a bit mushy.
Ease of Preparation:
When all you have to do is heat it up, you can't really complain, can you?
Goal Success: It was easy and I had time to fix it, so it was successful. I cannot quite bring myself to give it 5 stars, though. I must rethink this evaluation. Perhaps I should just give an overall evaluation at the end.

Recommendations for future use:
I don't think I will buy this brand of tub barbecue again. I will either try something else new or go back to HBH.