This is a recipe we use all the time for both pulled chicken, pulled pork and pork spare ribs.  It’s simple and extremely good!  Just roast or crock pot a whole bird or shoulder roast, shred, add the sauce and bake for about 30 minutes.  In the case of spare ribs, add a dry rub of half chili powder and half paprika 2-4 hours prior to baking, then par bake about 1.5 hours.  Add a generous amount of sauce, completely covering, and finish baking for roughly another hour or so.  For best results, consider using organic ingredients.

• 14oz ketchup
• 1/2 c water
• 1 tbsp mustard
• 1 tsp salt
• 1 tbsp apple cider vinegar
• 4 tbsp sugar
• 1/4 tsp paprika
• chili powder to taste