Recipes
Memphis-Style Pulled Pork
6 servings
8 hours, 30 minutes total
Shopping list
Ingredients
- 1 medium yellow onion
- 6 cloves garlic
- 2 (14 oz) cans reduced-sodium beef broth
- 1 (18 oz) bottle Memphis-style barbecue sauce
- ⅓ cup brown sugar
- ⅓ cup apple cider vinegar
- ½ teaspoon pepper
- 1 boneless Boston butt pork roast (about 3 ½ lb)
- 2 tablespoons cornstarch
- 3 tablespoons water
- 6 bakery French (or regular) hamburger buns
Steps
- Cut onion into thick slices; place in slow cooker with garlic cloves. Add broth, barbecue sauce, brown sugar, vinegar, and pepper to slow cooker and stir to combine; add pork roast gently (wash hands). Cover and cook on HIGH 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 until slightly thickened.
- Shred pork using 2 forks. Split buns, 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.)
Amount per ⅙ pork and 1⁄24 sauce serving: Calories 630, Total Fat 29g, Sat Fat 10g, Trans Fat 0g, Chol 160mg, Sodium 760mg, Total Carb 41g, Fiber 1g, Sugars 10g, Protein 52g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%