Harkening back to old-fashioned pulled pork, this great recipe can be used for sandwiches or barbecue-flavored stew. You can substitute an equal amount of chicken for the pork if you desire.

INGREDIENTS | MAKES ABOUT 7 QUARTS

• 2 cups barbecue sauce
• 2 cups ketchup
• 2 tablespoons white vinegar
• 2 tablespoons granulated sugar
• salt to taste
• pepper to taste
• 1 tablespoon finely minced garlic
• 2 beef bouillon cubes, crumbled
• 1 bunch scallions, finely chopped
• 6–8 pounds boneless pork roast

1. Combine all ingredients except pork and scallions. Whisk together until well combined; stir in chopped scallions.

2. Cut pork into bite-sized pieces. Place in a baking pan sprayed with cooking spray; pour marinade over top.

3. Cover with heavy-duty aluminum foil; refrigerate overnight.

4. The next day, bake at 350°F for 30–40 minutes, until pork is cooked. Cool.

5. Transfer into freezer-safe containers. Add more barbecue sauce if you need it to cover the meat in the containers.