Memphis Pulled Pork

Ingredients

• 1 onion, thinly sliced
• 6 cloves garlic, peeled
• 2 (14 ounce) cans beef broth
• 1 (18 ounce) bottle barbeque sauce
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 (4 pound) Boston butt pork shoulder roast
• 2 tablespoons cornstarch
• 3 tablespoons water

Directions

Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.

Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.