1. Pour vegetable oil into a medium sized slow cooker. Place pork roast, barbecue sauce and remaining ingredients in the pot. Stir to incorporate. Cover and cook on high for 5–6 hours, until pork easily shreds and pulls apart.
2. Using a large slotted spoon or tongs, remove pork and place into a large bowl or baking sheet. Shred apart using two forks, then place back into slow cooker. Stir into the sauce until combined.
3. Serve warm on Ball Park Burger or Gourmet Buns as pulled pork sandwiches, or as side dish.

Prep

1. Place short ribs, garlic, ginger and pepper flakes in a slow cooker. Pour the KC Masterpiece® sauce and broth over ribs.
2. Prepare noodles according to package directions.

Cook

1. Cover and cook on high 4-5 hours or until meat is tender but not falling apart.
2. Strain cooking liquid into a large pot and remove meat to a cutting board. Discard bones and fat, and slice meat into large chunks. Skim any fat from broth and add the meat, celery, carrot and spinach to the pot. Simmer soup for about 10 minutes or medium-low heat, or until vegetables are tender.
3. To serve, place noodles in warm soup bowls, ladle hot soup over top and garnish with cilantro.

Prep

1. Place the chicken into the slow cooker. In a large mixing bowl, whisk together the KC Masterpiece® sauce, Italian dressing, brown sugar, maple syrup, garlic powder and Worcestershire sauce. Pour over the chicken and turn meat until evenly coated.

Cook

1. Cover and cook for 6-8 hours on low or 3-6 hours on high. Make sure chicken reaches an internal temperature of at least 165ºF. When the chicken is ready, use 2 forks to shred the meat.
2. Spoon the mixture onto sandwich rolls. Serve immediately.

Prep

1. In a large mixing bowl, use your hand to knead together the ground beef, eggs, salt, and pepper. Form the mixture into balls about 1 inch in diameter.
2. Heat the oil in a large frying pan over medium heat.
3. Pour half of the KC Masterpiece® sauce into the Slow cooker. Turn the heat onto low.

Cook

1. Place the meatballs in the pan and cook, turning periodically, until all sides are cooked (don’t work about making sure they’re cooked all the way, just as lost as the outsides are browned).
2. When the meatballs are done, place them into the Slow cooker. Pour the remaining sauce over the tops so the meatballs are evenly coated. Cook on low heat for 4-6 hours. Make sure the meat reaches an internal temperature of at least 160ºF.
3. For the slaw: in a small mixing bowl, combine the mayonnaise, white vinegar, salt, onion powder and sugar until smooth. Place the coleslaw mix into a large mixing bowl and pour the dressing over top. Toss until evenly coated. Salt and pepper to taste.
4. Spoon the slaw onto a sliced French roll and top with meatballs. Drizzle with extra KC Masterpiece® sauce and garnish with scallions. Serve immediately.

Prep

1. In a slow cooker, combine the KC Masterpiece® sauce, chicken broth and onion. Place the chicken in the pot and turn meat until evenly coated.

Cook

1. Cook the chicken on low for 6-8 hours, or on high for 4 hours. Make sure the meat reaches an internal temperature of at least 165ºF. When the chicken is done, use 2 forks for shred the chicken.
2. For the kale slaw: while the chicken is cooking, heat the olive oil in a large frying pan over medium-high heat. Sauté the kale until cooked then transfer to a large mixing bowl. Add the apple, jalapeño. In a separate mixing bowl, whisk together the dijon mustard, vinegar and honey. Pour the dressing over the kale mixture, toss to coat. Salt and pepper to taste.
3. Scoop the chicken mixture into a warmed tortilla shell. Top with the kale slaw. Serve immediately.

Prep

1. Wrap each chicken breast with 2 slices of bacon.
2. In the slow cooker, combine the KC Masterpiece® sauce, onion, brown sugar, lemon and pepper.
3. Place the bacon-wrapped chicken in the pot.

Cook

1. Cook on low for 6 hours or on high for 3 hours.
2. Serve immediately.

Prep

1. Place the chicken in the slow cooker along with 1/2 cup of the KC Masterpiece^® sauce and ranch dressing mix. Pour in the chicken broth and stir gently to combine.

Cook

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Make sure chicken reaches an internal temperature of at least 165ºF. When the chicken is done, remove from the slow cooker (keep the liquid on the pot) and place in a large mixing bowl. Using 2 forks, shred the meat. Toss with remaining KC Masterpiece^® sauce until evenly coated.
2. Whisk cornstarch into the remaining liquid in the slow cooker. Add cream cheese and cheddar cheese and continue to whisk until melted and smooth. Stir in uncooked pasta noodles and top with chicken. Cover and cook for 30-60 minutes until pasta is cooked, stirring occasionally (add additional water as necessary).
3. Plate and garnish with cilantro. Serve immediately.

Prep

1. Preheat oven to 400ºF.
2. Season ribs generously with salt and pepper. Sprinkle with the garlic powder, onion powder and brown sugar.

Cook

1. Place the seasoned ribs on a large lipped baking sheet and cook in the oven for 15 minutes. Flip and bake for another 15 minutes. When the meat is ready, remove from the oven and discard any grease.
2. Place the ribs into your Slow cooker (try curling the ribs around it, meat side facing out). Pour the KC Masterpiece^® sauce over top and cook on low for 6-8 hours.
3. Serve warm with extra KC Masterpiece^® sauce.

Prep

1. Place the chicken in the slow cooker and pour the bottle of KC Masterpiece^® over top and turn meat until evenly coated.

Cook

1. Turn the slow cooker to low and let the meat cook for 6-8 hours. Make sure the meat has reached an internal temperature of at least 165ºF. When chicken is ready, use 2 forks to pull the meat apart.
2. Spoon the chicken on ciabatta rolls and top with a slice of Monterey jack cheese. Serve immediately.

Prep

1. Cube the pork, dice the onion and mince 3 of the garlic cloves. Place ingredients in a slow cooker and pour in the bourbon and barbecue sauce. (Option: you can substitute the bourbon with beer, chicken stock, or water.)

Cook

1. Cook the pork on low for 8 hours or on high for 4 hours.
2. For the slaw: using a large mixing bowl, combine the slaw mix, olive oil, vinegar, sugar and remaining garlic clove. Toss until evenly coated. Cover and place in the fridge until ready to serve.
3. Prepare tater tots according to package instructions. When they’re done, sprinkle cheese on top and place in the oven for about a minute to let the cheese melt.
4. Plate the tater tots with the pork and slaw. Garnish with cilantro. Serve immediately.