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

Ingredients

  • 1 medium yellow onion
  • 6 cloves garlic
  • 28 oz reduced-sodium beef broth
  • 1 (18 oz) bottle sweet and spicy 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 onions and garlic in slow cooker. Add broth, barbecue sauce, brown sugar, vinegar, and pepper; stir to combine, then add pork roast (wash hands). Cover and cook on HIGH 6–8 hours until pork is fork-tender and 200°F (for shreddable).
    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, discarding solids. Serve pork on buns, topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.)

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ pork and 1⁄24 sauce serving: Calories 660, Total Fat 28g, Sat Fat 10g, Trans Fat 0g, Chol 160mg, Sodium 770mg, Total Carb 45g, Fiber 1g, Total Sugar 12g, (Incl. 11g Added Sugars), Protein 52g, Vitamin D 10%, Calc 6%, Iron 30%, Potassium 20%