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Memphis-Style Pulled Pork
Recipes
Memphis-Style Pulled Pork
6 servings
8 hours, 30 minutes total

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

    1. 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.
    2. 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.
    3. 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%