Nothing welcomes warm weather like a delicious barbecue. Unfortunately, I've yet to master our grill so this is my standby slow-cooker recipe for a very delicious Memphis Style Pulled Pork.
I originally clipped this recipe out of a newspaper and have adjusted it to my liking. It is so easy and produces a very sweet and moist barbecue.
1 medium onion
6 fresh garlic cloves
2 (14 oz.) can low sodium beef or chicken stock
4 cups (32 oz) Sticky Fingers Memphis Style Barbecue Sauce, divided
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 tsp pepper
1 boneless Boston Butt Pork Roast
1. Remove ends from onion and peel. Slice thickly and place in slow cooker with peeled garlic cloves. Stir in broth, 3 cups barbecue sauce, sugar, vinegar and pepper. Add pork roast gently. Cover and cook for 6-8 hours. About halfway through cooking, I like to flip the roast to make sure both sides remain moist. (Be sure to cook this roast a minimum of 6 hours to assure deliciously moist barbecue!)
2. Remove pork from slow cooker and let it sit a few minutes. Shred with a fork and remove fatty parts of the roast. Serve on top of a toasted bun and accompany with remaining barbecue sauce.
This barbecue also pairs perfectly with one of my favorites, broccoli slaw!