1 medium onion
6 cloves fresh garlic
2 (14-oz) cans reduced-sodium beef broth
1 (18-oz) bottle Memphis-style barbecue sauce
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon pepper
1 boneless Boston butt pork roast (about 3 1/2 lb)
2 tablespoons cornstarch
3 tablespoons water
6 Bakery French (or regular) Hamburger Rolls
- Slice onion thickly; place in slow cooker with garlic cloves.
- Stir broth, barbecue sauce, brown sugar, vinegar, and pepper into slow cooker; add pork roast gently (wash hands). Cover and cook on HIGH for 6–8 hours until pork is fork tender and 145°F.
- Remove pork from slow cooker. Combine cornstarch and water until blended; stir into sauce mixture in slow cooker and bring to a boil. Boil 4–5 minutes or until slightly thickened.
- Shred pork using two forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on sandwich rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.)
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon celery seeds
1/2 cup light mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (16-oz) bag shredded coleslaw mix
- Whisk in medium bowl: vinegar, sugar, and celery seeds until blended. Add mayonnaise, salt, and pepper; whisk until smooth.
- Stir in coleslaw mix until evenly coated. Chill until ready to serve. (Stir before serving.)