1 2 lb Bottle Sweet Baby Rays BBQ Sauce", "1 cup Broth Or Water", "1 Extra Large White Onion", "4 tbsp Minced Garlic", "4 large Jalapenos [wear gloves to chop]", "4 Drops Liquid Smoke [not extract! just plain ole liquid smoke]
1 tbsp Cayenne Pepper
1 tsp Black Pepper
1 tbsp Paprika
1 tbsp Red Pepper Flakes
1/2 tbsp Sea Salt
1 tsp Cumin
1 cup Purple Onions [sliced-topper]
1 Large Ciabatta Buns
24 small Pickle Slices
6 large Vlassic Pickle Spears
6 cup Cole Slaw
1 medium Tub Sour Cream
1 jar Horseradish
1 bunch Parsley [for garnish]
Instructions
Clean your dethawed pork roast and trim any fat.
Place everything [other than optional items] in a crock pot and cook 4 hours on high to 7+ hours on low or medium.
Once cooked, drain juices in a strainer and place meat back in your crock pot.
Reserve any drained juices for a kick ass French Dip Au Jus sauce for the following day!
Just substitute any leftover broth for the water called for on your Au Jus packet.
Listed below is my recipe for Super Easy French Dip Sandwiches.
Add 1/2 bottle of Sweet Baby Ray's [more or less if you prefer] and shread meat with 2 forks.
Pull any fat you may see.
Serve atop thick Ciabatta Bread or, most any sturdy bun.
Remember, your bun will need to support heavy meat, cole slaw and pickles!.
Tigers Sauce also goes great on these and what a delicious difference it makes!
Three parts sour cream to one part horseradish is all it takes!