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Preparation time
15 minutes
Total time:
8 hours 40 minutes
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Ingredients
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1.5 kg (3 lbs) bone-in pork shoulder roast
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1 sweet onion (Spanish or white), chopped
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1 Granny Smith apple, peeled and thinly sliced
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1 bay leaf
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625 mL (2 ½ cups) beef broth
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125 mL (½ cup) store-bought barbecue sauce
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45 mL (3 tbsp) tomato paste
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30 mL (2 tbsp) all-purpose flour
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15 mL (1 tbsp) chili powder
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15 mL (1 tbsp) Worcestershire-type sauce
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2 cloves garlic, finely chopped
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2 mL (1/2 tsp) pepper
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8 brioche buns
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Directions
- Place pork, onions, apple slices,and bay leaf in slow cooker. Whisk together broth, half the barbecue sauce, tomato paste, flour, chili powder, Worcestershire-type sauce, garlic and pepper. Pour into slow cooker. Cover and cook on LOW for 8 hours or until pork is tender.
- Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board, cover, and let stand 10 minutes. Transfer sauce to a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 15 minutes. Add remaining barbecue sauce and heat through. Remove bay leaf.
- Shred pork with 2 forks and combine with sauce. Serve on brioche buns with coleslaw on the side.
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