- Prep Time
- 15 mins
- Total Time
- 8 mins
- Serves
- 4
Ingredients
- 1.5 kg
- bone-in pork shoulder roast
- 3 lbs
- 1
- sweet onion (Spanish or white), chopped
- 1
- Granny Smith apple, peeled and thinly sliced
- 1
- bay leaf
- 625 mL
- beef broth
- 2 ½ cups
- 125 mL
- store-bought barbecue sauce
- ½ cup
- 45 mL
- tomato paste
- 3 tbsp
- 30 mL
- all-purpose flour
- 2 tbsp
- 15 mL
- chili powder
- 1 tbsp
- 15 mL
- Worcestershire-type sauce
- 1 tbsp
- 2
- cloves of garlic, finely chopped
- 2 mL
- pepper
- 1/2 tsp
- 8
- brioche buns
Preparation
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- Shred pork with 2 forks and combine with sauce. Serve on brioche buns with coleslaw on the side.
