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Memphis-Style Pulled Pork

Cook: 8 hours | Servings: 6

Ingredients

  • 1 medium onion (rinsed)
  • 6 fresh garlic cloves
  • 2 (14-ounce) cans Swanson Lower-Sodium Beef Broth
  • 1 (18-ounce) bottle Sticky Fingers Memphis Original Barbecue Sauce
  • 1/3 cup brown sugar
  • 1/3 cup cider vinegar
  • 1/2 teaspoon pepper
  • 1 Publix Boneless Boston Butt Pork Roast (about 3 1/2 lb)
  • 2 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Remove ends and peel from onion; slice thickly and place in slow cooker with garlic cloves.
  2. Stir broth, barbecue sauce, sugar, vinegar, and pepper; add to pork (wash hands).
  3. Cover and cook on high 6-8 hours or until pork is fork-tender.
  4. Remove pork from slow cooker. Combine cornstarch and water in small bowl until blended.
  5. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 minutes or until slightly thickened.
  6. Meanwhile, shred pork using two forks. Split hamburger rolls, if needed.
  7. Strain sauce into medium bowl; discard onions and garlic.
  8. Serve pork on sandwich rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings).