Ingredients

• 1 (14 ounce) can beef broth
• 3 pounds boneless pork ribs
• 1 cup shredded carrot
• 4 1/2 fluid ounces barbeque sauce
• 4 1/2 ounces mesquite sauce

Instructions

1. 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.
2. 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.
3. Bake in preheated oven until heated through, about 30 minutes.