This meat is so good for sandwiches. I like to add a little fiber to it with some carrots and cut out some sugar by using mesquite sauce.
Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
Bake in preheated oven until heated through, about 30 minutes.
Per Serving: 322 calories; protein 30.3g; carbohydrates 7.6g; fat 18.1g; cholesterol 82.9mg; sodium 541.1mg.