INGREDIENTS: One 3-pound Pork loin roast, cooked and shredded (please refer to my Slow Cooker Brown Sugar Pork recipe video) 1 cup Raspberry chipotle salsa (or salsa or canned tomatoes) 1/2 cup Sugar 1 – 1 1/2 cup Barbecue sauce 1/2 cup Ketchup 2 – 3 cups Juices from my Slow Cooker Brown Sugar Pork recipe video (I used half of the reserved juices) or your favorite broth Hamburger buns Optional: Chopped vegetables Extra virgin olive oil or canola oil Flour Water DIRECTIONS: Sauté optional chopped vegetables of desired amounts (I used celery, onion, and peppers) with oil in a large pot or Dutch oven over medium-high heat. The salsa may have enough vegetables for you, so this step can be omitted. Add salsa, sugar (equal amounts of brown and white), barbecue sauce, ketchup, and reserved juices or broth to the pot. Allow the sauce to come to a boil. Reduce the heat to medium. If the sauce is too thin, you can make slurry of flour and water (I used a teaspoon of flour with cold water and added it to the sauce while stirring constantly. Allow the sauce to return to a boil.) Fold shredded pork into sauce and bring mixture to a boil and let heat thoroughly and to desire thickness. Serve pulled pork piled on lightly toasted hamburger buns along with your favorite green vegetable and pasta salad (recipe follows below). ~ Everything, but the Kitchen Sink (Easy, Simple) Pasta Salad Recipe ~ INGREDIENTS: Elbow pasta noodles Chopped vegetables Mayonnaise Mustard Salt, pepper, and other …

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