Categories: Hot Sandwich, Main Dish, Pork, Slow Cooker

Ingredients

• 1 medium onion
• 6 fresh garlic cloves
• 2 (14 ounce) cans beef broth
• 1 (18 ounce) bottle memphis style barbecue sauce
• 1⁄3; cup brown sugar
• 1⁄3; cup cider vinegar
• 1/2 teaspoon pepper
• 1 (3 1/2 lb) boneless boston pork butt
• 2 tablespoons cornstarch
• 3 tablespoons water
• 6 bakery rolls

Directions

1. Remove ends and peel from onion; slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.

2. Remove pork from slow cookerl Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 min or until slightly thickened.

3. Meanwhile, shred pork using 2 forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.).

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