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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
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.