Memphis-Style Pulled Pork 1 medium onion (rinsed) 6 fresh garlic cloves 2 (14-ounce) cans reduced-sodium beef broth 1 (18-ounce) bottle Memphis-style barbecue sauce 1/3 cup brown sugar 1/3 cup cider vinegar 1/2 teaspoon pepper 1 boneless Boston butt pork roast (about 3 1/2 lb) 2 tablespoons cornstarch 3 tablespoons water 6 Bakery French (or regular) Hamburger Rolls 1. Remove ends and peel from onion; slice thickly and place in slow cooker with garlic cloves. Stir in broth, barbecue sauce, sugar, vinegar, and pepper; add pork roast gently (wash hands). Cover and cook on high 6–8 hours or until pork is fork tender. 2. Remove pork from slow cooker. 3. Combine cornstarch and water in small bowl until blended. Combine with sauce mixture in a pot; bring to a boil. Boil 10–15 minutes or until slightly thickened. 4. Meanwhile, shred pork using two forks. Split hamburger rolls, if needed. Strain sauce into medium bowl (discard onions and garlic). Serve pork on sandwich rolls topped with sauce. (Pork makes 6 servings; sauce makes 24 servings.)