I love cooking delicious succulent meats in the slow cooker. This particular pork was on sale at our super market so I was determined to make a delicious versatile meat dish that would last a few days. My husband raved about this dish and I made tacos, and enchiladas with the left overs. i typed that it feeds eight but it depends on how meaty the ribs are and how big the bones are. Enjoy!!!
1Place Canola oil in a skillet and heat on medium heat. Sautee the Onion in the skillet on medium high heat until translucent.
2Then add the garlic and sautee for approx one minute being sure not to let it burn. Take off heat.
3Place the 5 lbs of pork in a large crockpot (approx 5 quart size) and sprinkle cajun seasoning on top of pork. Do not add water. Sprinkle the Worchestershire sauce over the seasoning.
4Next pour the barbeque sauce over`the pork on top of the cajun seasoning. I make sure to cover the pork with the sauce.
5Then pour the sauteed onions and garlic right over the pork. Do not stir. Place on high heat 4-6 hours until meat is tender and easy to shredd.
6I serve this over rice or in warm flour tortillas with lettuce, tomato and queso fresca cheese. You can even squeeze a little lime into the "taco". It is very rich and delicious and you can use it for many different left over combinations as well.