We love slow cooking! It's easy and lets you come home to a delicious-smelling home. This one uses an Apple Bourbon Slow Cook seasoning.

Ingredients:
4 lb boneless pork spareribs
1 lg vidalia onion
2 lg bell peppers
salt
pepper
Campbell's apple bourbon BBQ mix

Start by cutting the boneless pork spareribs into 1" chunks. Coat it well with the Campbell's apple bourbon BBQ mix. Let that sit in the fridge overnight to absorb the flavors.

The next day, put that pork into your crockpot. Cut the onion into slices and add those in. Cut the bell peppers into slices and add those in. We like using one yellow and one orange to add flavor to the dish.

Now salt and pepper to taste.

Run the crockpot for 2 hours on high, then go for 6-8 hours on low to give it that rich, falling-apart texture.

The USDA recommends cooking pork to a temperature of at least 145F. So make sure you test inside the pork pieces when you are thinking of calling it done, to make sure the temperature is that high. It's important to have a meat thermometer for slow cooking, for safety reasons.

Enjoy!

Makes 6 servings.

Carbs:

A whole vidalia onion has about 8g net carbs, so that's 1.3g per serving.

Each pepper is about 4g each, so that's also 1.3g per serving.

The Campbell's Apple Bourbon BBQ mix is 15g, so that adds on 2.5g per serving.

So you've got about 5.1g total per serving. Not bad at all for a main dish!

Tips:

What we do when we're chopping up Vidalia onions is to start by cutting it across its equator. Lay one half down on its flat side and quarter it by cutting an X into it. Now cut each of those quarters in half. That's quick, easy, and makes manageable pieces. Repeat on the other half.

Be sure to chime in the forums with your variations on this recipe! We'd love to hear your ideas.





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