Easy BBQ Bork Sandwiches

Put 2-4 lbs of beef and/or pork roast in slow cooker. Make sure that you’ve taken off any strings if your meat is tied up, but don’t worry about trimming fat. (A combination of beef and pork is really tasty!) Pour enough Coke (That’s right. Good ol’ Coca Cola.) over the meat to come up to ½ the depth of the meat. Cook on high for 6-8 hours, turning the meat over after 3-4 hours, then turn the slow cooker to low or off.

When the meat is very tender, take the meat out of the Coke and shred it with two forks in a pan large enough to add the BBQ sauce to the meat. If the pieces are too long, snip it with a kitchen scissors (if you don’t have a kitchen scissors, I’m sorry) right in the pan*. Just point the scissors straight down and snip away. Take it from me, kids don’t like to eat this if the meat is in long strands that are hard to bite.

Ok, now dump in about 1 cup of your favourite BBQ sauce**, 1/3 cup of the Coke/broth mixture in the slow cooker, ½ - ¾ cup ketchup, 3 tbsp vinegar, 1 tbsp Worcestershire sauce, 2 tbsp brown sugar, 1 tsp mustard and ½ tsp liquid smoke and salt to taste. (These measurements are for about 4 lbs of meat.) Stir it all up and heat till it’s steaming. Add more of the broth if it’s too dry. Serve on buns or rolls of some kind.

This is really good with homemade mac and cheese or potato salad or potato wedges or veggies and dip or coleslaw or 3-bean salad. Or all of the above. I would guess that 4 lbs of meat serves about 10-12 adults.

*I give all the credit for cutting it this way to my sister, Robyn. She is a brain in the kitchen.

**I suppose you could use all bottled BBQ sauce, but for me BBQ sauce is a little expensive so this is what I do.