1 medium onion
6 fresh garlic cloves (I used minced garlic)
2 (14 oz.) cans Swanson Beef Broth
1 (18 oz.) bottle of Sticky Fingers Memphis Original BBQ Sauce
1/3 cup of brown sugar
1/3 cup of cider vinegar
1/2 teaspoon of pepper
1 Boneless Boston Butt Pork Roast (about 3 1/2 lb.)
2 tablespoons of cornstarch
3 tablespoons of water
Bakery French Hamburger Buns
1-Remove ends and peel from onion; slice thickly and place in slow cooker with garlic. Stir in broth, bbq sauce, sugar, vinegar and pepper; add pork roast gently. Cover and cook on high 6-8 hours or until pork is fork tender.
2-Remove pork from slow cooker. Combine cornstarch and water in small bowl until well blended. Stir into sauce mixture in slow cooker; bring to a boil. Boil 4-5 minutes or until slightly thickened.
3-Meanwhile, shred pork using two forks. Split hamburger rolls. Strain sauce into medium bowl (discard onions and garlic). Serve pork on sandwich rolls topped with sauce.