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.)

Ingredients

• ¼ cup apple cider vinegar
• 2 tablespoons sugar
• ¼ teaspoon celery seeds
• ½ cup light mayonnaise
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 (16 oz) bag shredded coleslaw mix

Steps

1. Whisk vinegar, sugar, and celery seeds in medium bowl until blended. Add mayonnaise, salt, and pepper; whisk until smooth.
2. Stir in coleslaw mix until evenly coated. Chill until ready to serve. (Stir before serving.)