Memphis Pulled Pork

Recipe View 5 mins Create a Flavor Bed (5 minutes): Spread the thinly sliced onion and peeled garlic cloves evenly across the bottom of your slow cooker. This aromatic base will infuse the pork with delicious flavors as it cooks.

Recipe View 5 mins Combine the Braising Liquid (5 minutes): In a bowl, whisk together the beef broth, barbeque sauce, brown sugar, apple cider vinegar, and black pepper. Pour this luscious mixture over the onions and garlic in the slow cooker.

Recipe View 2 mins Add the Pork (2 minutes): Place the Boston butt pork shoulder roast on top of the liquid mixture. Ensure that the roast is partially submerged in the braising liquid.

Recipe View 8 hrs Slow Cook to Perfection (6-8 hours): Cover the slow cooker and set it to Low heat. Allow the pork to cook for 6 to 8 hours, or until it is incredibly tender and easily shreds with a fork.

Recipe View 10 mins Shred the Pork (10 minutes): Carefully remove the pork roast from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat.

Recipe View 5 mins Strain the Juices (5 minutes): Strain the juices from the slow cooker into a saucepan, discarding the solids.

Recipe View 10 mins Thicken the Sauce (10 minutes): In a small bowl, whisk together the cold water and cornstarch until smooth. This creates a slurry. Bring the strained juices to a simmer over medium heat. Gradually whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce has thickened to your desired consistency.

Recipe View 5 mins Combine and Serve (5 minutes): Return the shredded pork to the slow cooker and toss with the thickened sauce. Serve hot on toasted buns with your favorite coleslaw and pickles.