1 medium onion (rinsed)
6 fresh garlic cloves
2 (14-ounce) cans reduced-sodium 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 boneless Boston butt pork roast (about 3 1/2 lb)
2 tablespoons cornstarch
3 tablespoons water
6 Bakery French (or regular) Hamburger Rolls

1. Remove ends and peel from onion; slice thickly and place in slow cooker with garlic cloves. Stir in broth, barbecue sauce, sugar, vinegar, and pepper; add pork roast gently (wash hands). Cover and cook on high 6–8 hours or until pork is fork tender.
2. Remove pork from slow cooker. Combine cornstarch and water in small bowl until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4–5 minutes or until slightly thickened.
3. Meanwhile, 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.)

CALORIES (per 1/6 pork and 1/24 sauce) 610kcal; FAT 28g; CHOL 175mg; SODIUM 710mg; CARB 35g; FIBER 0g; PROTEIN 50g; VIT A 2%; VIT C 8%; CALC 6%; IRON 25%

1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon celery seed
1/2 cup light mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (16-ounce) bag shredded cole slaw mix

1. Whisk in medium bowl, vinegar, sugar, and celery seed until blended. Add mayonnaise, salt, and pepper; whisk until smooth.
2. Stir in cole slaw mix until evenly coated. Chill until ready to serve. Stir and serve.

CALORIES (per 1/6 recipe) 100kcal; FAT 7g; CHOL 5mg; SODIUM 220mg; CARB 9g; FIBER 2g; PROTEIN 1g; VIT A 25%; VIT C 40%; CALC 4%; IRON 2%