- 1 onion, thinly sliced
- 6 cloves garlic, peeled
- 2 (14 ounce) cans beef broth
- 1 (18 ounce) bottle barbeque sauce
- 1/3 cup brown sugar
- 1/3 cup cider vinegar
- 1/2 teaspoon ground black pepper
- 1 (4 pound) Boston butt pork shoulder roast
- 2 tablespoons cornstarch
- 3 tablespoons water
- Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
- Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.
05/17/2018
recipepes.com
Memphis Pulled Pork, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
