I use a classic meatball recipe to make 2 batches of meatballs-24 meatballs in a batch. One to freeze for another quick, easy to go to meal and the other one to use for soups, appetizers, this recipe and many more go to meals. They freeze well, can be made ahead of time and one multiple prep session can yield many great dishes. This recipe makes 48 small to medium meatballs (I am usually tired of rolling in the end so the meatballs tend to get bigger).  😉 Double up the recipe ingredients for crockpot meatballs or the like and now you have a party!  😀

1. Place your pork ribs in a good sized pot and pour the beef stock over them. You should have enough stock to cover the ribs, add more if necessary. Sprinkle a generous amount of pepper over them and stir to combine. Bring the ribs and stock to a boil for about 5 minutes. I do this to really get the cooking process started. Think of it as a “sear” if you will on a nice piece of meat that just locks that juicy goodness in. Turn the heat to low and simmer the ribs for 3 hours, watching and stirring every 20 minutes or so.

   

   

   

   

2. When the ribs are fall off the bone tender (and believe me they will be after 3 hours) it is now time to pull the pork. Remove the pork carefully to a plate or surface to start the shredding process.  Take two forks and gently pull the pork apart. Take the pork and put it into an oven safe dish. Cover with the barbecue sauce and toss all together coating each morsel of yum. At this point I like to add a dash or two of Low Sodium Worcestershire sauce to just amp up the beef flavor, but this is entirely up to you.

   

   

   

3. Turn your oven to broil on high. Place your pan underneath centered on the second oven shelf down. Watch your meat closely as the bbq sauce can burn fast (unless you like the charredness, which I personally do). Toss a few times to get all of the pieces under the broiler and remove and set aside until assembly time.

   

4. In a bowl add your cleaned coleslaw mix, blue cheese crumbles and about a cup of the ranch dressing to start and combine them all together. Add a pinch of kosher salt and a pinch of pepper to taste. If your slaw is too dry, as always add a little bit more dressing until it reaches your desired texture. Remember: you can always add but it is far more difficult to take away.

   

   

5. Turn your oven to 400 degrees, cut your buns in half and paint them with a little melted butter. Place them in the oven for about 5 minutes to crisp them. Now the part we have all been waiting for! Take some of that gorgeous pulled pork and pile it onto the toasted bun follow that up by placing some of that creamy slaw on top. My mouth is watering as I type. Serve with some homemade chips and the beverage of your choice. Happy Game Day Eve! Enjoy!

   

   

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