-- Prepare pork and begin to cook - 10 minutes
-- Allow to slow cook - 6-8 hours
-- Complete roast and prepare cole slaw; serve - 20 minutes
Memphis-Style Pulled Pork
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.
1. 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 until blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 minutes or until slightly thickened.
3. 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.)
Old-Fashioned Cole Slaw
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-oz) 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.
-- Complete your meal with French fries, sweet tea, and apple pie for dessert.
-- The cole slaw can be made 1 or 2 days in advance; just stir before serving and enjoy.