Memphis-style Pulled Pork |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This is a very sticky sweet dish. Goes perfectly with Old-Fashioned Cole Slaw, French fries. French Hamburger Buns Ingredients:
1 medium onion, thickly sliced |
6 fresh garlic cloves, crushed |
2 (14-oz.) cans swanson lower-sodium beef broth |
1 (18-oz.) can bottles sticky fingers memphis original barbecue sauce |
1/3 cup packed brown sugar |
1/3 cup cider vinegar |
1/2 tsp. pepper |
1 3-1/2 lb. boneless boston butt pork roast |
2 tbsp. cornstarch |
3 tbsp. water |
6 bakery french hamburger buns |
Directions:
1. Put thickly slices onion and crushed garlic in the bottom of the slow-cooker.
2. Stir in broth, BBQ sauce, sugar, vinegar and pepper.
3. Add pork roast gently.
4. Cover and cook on high 6-8 hours until fork tender.
5. Remove pork from slow-cooker.
6. Combine cornstarch and water in a small bowl, until blended.
7. Stir into sauce mixture in slow-cooker, bring to a boil.
8. Boil 4 to 5 minutes or until slightly thickened.
9. Shred pork using two forks.
10. Split hamburger rolls.
11. Strain sauce into medium bowl (discard the onions and garlic)
12. Serve pork on sandwich rolls topped with sauce.
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