Fresh Plate fcs.tennessee.edu In cooperation with Tennessee State University Cooperative Extension. SLOW COOKER MEMPHIS-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 onion 6 cloves fresh garlic 2 (14-oz) cans reduced-sodium beef broth 1 (18-oz) bottle Memphis-style barbecue sauce 1 / 3 cup brown sugar 1 / 3 cup cider vinegar ½ teaspoon pepper 1 boneless Boston butt pork roast (about 3½ lb) 2 tablespoons cornstarch 3 tablespoons water 6 bakery French (or regular) hamburger rolls Developed by: Betty Greer, PhD, RD, Professor/Nutrition Specialist