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. Prepare a charcoal grill for direct cooking over medium-high heat.
2. Preheat the oven to 350ºF.

Cook

1. Grill the kielbasa until the outside starts to brown and grill marks start to show, about 10 minutes. Remove and let cool for about 5 minutes.
2. While the kielbasa is cooling, combine the KC Masterpiece® sauce with the sriracha in a large mixing bowl. When the kielbasa cools enough to handle, slice it into 1/2-inch pieces and place it in a large baking dish. Pour the sauce over top and turn meat until evenly coated. Place in the oven and cook until everything is heated through, about 15 minutes.
3. Serve immediately.

Prep

1. Slice the rack into 4-rib portions. Bring a large stockpot of water to boil.
2. Slice the oranges in half. Reserve 3 halves and squeeze the juice from the remaining one into a large mixing bowl. Add the KC Masterpiece® marinade, chili paste, soy sauce and sugar, and stir until thoroughly combined. Set aside.
3. Preheat oven to 350ºF.
4. Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

1. Boil ribs for 15 minutes then place on a foil-lined cookie sheet. Squeeze the 3 orange halves over the meat and sprinkle evenly with the garlic salt and pepper. Bake for 20 minutes.
2. Place the ribs onto the grill and cook for another 20-30 minutes, basting regularly with the sauce. Make sure the meat reaches an internal temperature of at least 145ºF.
3. Remove the ribs from the grill and cover with butcher paper or aluminum foil and let the meat rest for 10-15 minutes. Serve with additional sauce for dipping.

Prep

1. In a large mixing bowl, combine the soy sauce, sesame oil, garlic powder, powdered ginger, KC Masterpiece® sauce, vinegar and olive oil.
2. Arrange the ribs in a large resealable plastic container or bag. Pour in the marinade, cover/seal, and marinate in the fridge for 2 hours, or overnight for more flavor. When the meat is ready, discard any leftover marinade
3. Prepare a charcoal grill for direct and indirect cooking by arranging the coals on one half of the grill.

Cook

1. Place ribs on the grill, bone side down, over the direct heat. Cover and cook for 6-8 minutes. Flip the ribs, cover, and cook for 6-8 more minutes. Repeat the process until the meat is cooked through and has reached an internal temperature of at least 145ºF.
2. When the ribs are done, move the meat to the indirect head and brush with additional KC Masterpiece® sauce. Cover and cook for another 6-8 minutes. Once the sauce starts to caramelize, remove the ribs from the grill and cover with butcher paper or aluminum foil and let the meat rest for 10-15 minutes.
3. Slice the ribs into individual portions and serve.

Prep

1. Bring a large stockpot of water to boil.
2. Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

1. Boil the ribs, uncovered, for 45 minutes until cooked through. Make sure meat reaches an internal temperature of at least 145ºF.
2. While the meat is cooking, combine the KC Masterpiece® sauce, beer and spicy brown mustard in a large mixing bowl. Set aside.
3. When the ribs are done, remove from the water and pat dry. Grill for about 10 minutes, basting regularly with the sauce mixture.
4. Serve immediately.

Prep

1. In a large mixing bowl, combine the water, molasses and salt until salt is dissolved. Place the pork tri-tip is a large, resealable plastic bag and pour in the liquid and shake until meat is evenly covered. Remove extra air, seal the back, and marinate in the fridge for 12 hours, or up to 24 hours for more flavor.
2. Preheat oven to 225ºF.
3. When the pork is ready, remove from the bag and pat dry with a paper towel. Discard any leftover marinade. Place the meat in a roasting pan and sprinkle evenly with onion powder, garlic powder and pepper.

Cook

1. Cook the pork for 7-8 hours. Make sure it reaches an internal temperature of at least 145ºF. Remove from the oven and let it cool slightly. Use 2 forks to pull the meat apart and then fold in the KC Masterpiece® sauce.
2. Spoon the pork onto hamburger buns or sweet dinner rolls and serve immediately.

Prep

1. Heat the oil in a large nonstick frying pan over medium-high heat.

Cook

1. Place the pork chops in the skillet and sear for 5 minutes, season with salt and pepper. Flip the pork, season the other side and sear for another 5 minutes.
2. Add 1/2 cup water and 1/2 cup of the KC Masterpiece® sauce. Turn the heat down to low, cover, and simmer for 5-10 minutes until cooked through. Make sure meat reaches a minimum internal temperature of 145ºF.
3. When the meat is ready, let it rest in the pan for about 5 minutes. Plate and 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. 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.

Prep

1. Slice the bacon and chop the onion.
2. Place a large saucepan over medium-high heat.

Cook

1. Cook the bacon until it starts to slightly brown. Add the onions and Canadian bacon and cook until golden brown and slightly crisp.
2. Add the quinoa, vegetable broth, water and tomato chunks. Bring the mixture to a boil then turn the heat down to low, cover and simmer until the quinoa is soft and cooked (about 20 minutes).
3. When the quinoa is done, add the KC Masterpiece^® sauce to the pan. Stir until evenly coated. Place the pineapple chunks and mozzarella cheese on top of the mixture and put the lid on. Cook for another minute or so until the cheese is melted. Remove from heat.