Ingredients
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
Directions
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.
4 comments:
Holy moley this looks good!! I am definitely making these this weekend. You have the best recipes - thanks for sharing!
Hope the Carters are well!
You are one amazing cook! I always thought so when we had dinner bible study over there, but I'm convinced now. I don't even know what minced garlic is. lol
Its funny to me that Greta took a picture of my food before I ate it.
Bob
I made these last night - So good!! Wes ate about three heaping sandwiches!
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