Fresh Plate

fcs.tennessee.eduIn cooperation with Tennessee State University Cooperative Extension.

SLOW COOKERMEMPHIS-STYLE PULLED PORK WITH OLD-FASHIONED COLE SLAW

Total time 8½ hours (Active Time 30 minutes)Serves 6

Nutrition Information: Per Serving - Calories 620 Sodium 630 mg, Total Fat 30 g, Saturated Fat 2 g, Carbohydrates 36 g, Protein 50 g, Fiber 0 g

DIRECTIONS

1. Slice onion thickly; place in slow cooker with garlic cloves.2. 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.3. Remove pork from slow cooker. Combine cornstarch and water until blended. Stir into sauce mixture in slow

cooker; bring to a boil. Boil 4–5 minutes or until slightly thickened.4. 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.)

INGREDIENTS 1 medium onion6 cloves fresh garlic2 (14-oz) cans reduced-sodium beef broth1 (18-oz) bottle Memphis-style barbecue sauce1/3 cup brown sugar1/3 cup cider vinegar½ teaspoon pepper1 boneless Boston butt pork roast (about 3½ lb)2 tablespoons cornstarch3 tablespoons water6 bakery French (or regular) hamburger rolls

Developed by: Betty Greer, PhD, RD, Professor/Nutrition Specialist