I’ve used this recipe since my sister-in-law tried it several years ago. The basic recipe is in the pages of this month’s Southern Living Magazine, but it’s missing a few things. After playing with the recipe for a while, I settled on the basic three ingredients, plus a few “secret” ingredients. Before you “lock down” the slow cooker, add: sliced fresh jalepeno (w/seeds removed if you want to cut down the heat), 2 healthy cloves of fresh garlic (minced), and a slice or ring of fresh apple (seeds removed). The slice of apple (and the peel) can be removed from the dish before the meat is chopped or shreaded. Slicing the jalepeno, seeds and all, ups the heat factor a bit … removing the seeds just provides the flavor w/o the heat.

NOTE: I usually add the B-bque sauce (home-made or purchased) at the end of step two, rather than at the beginning. It helps keep the final product moist.

This is an easy weeknight dinner, great for company or crowds, and very versatile. Enjoy!!