Jim 'N Nicks Ain't Got Nothin on This

Mmmmm. We had these for dinner last night and they were quite delicious. Sides included cornbread, slaw and baked beans. I love it when Bob walks in from work and says "mmmm, what smells so good?!" This was one of those nights :).

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.