Memphis-Style Pulled Pork With Old Fashioned Cole Slaw

• 1 onion medium
• 6 cloves garlic fresh
• 28 ounces reduced sodium beef broth
• 18 ounces barbecue sauce Memphis-style
• 1/3 cup brown sugar
• 1/3 cup cider vinegar
• 1/2 teaspoon pepper
• 1 pork roast boneless Boston butt, 3.5 lb
• 2 tablespoons cornstarch
• 3 tablespoons water
• 6 hamburger rolls bakery french or regular, sliced open
• slaw Old-Fashioned Cole
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1/4 teaspoon celery seed
• 1/2 cup light mayonnaise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 16 ounces cole slaw mix shredded

1. Slice onion thickly; place in slow cooker with garlic cloves. 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.
2. 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.
3. Shred pork using two forks. Strain sauce; discard onions and garlic. Serve pork on rolls topped with sauce.
4. Slaw: Whisk in medium bowl, vinegar, sugar, and celery seed until blended. Add mayonnaise, salt, and pepper; whisk until smooth. Stir in cole slaw mix until evenly coated. Chill until ready to serve. Stir and serve.

onion, garlic, beef broth, barbecue sauce, brown sugar, cider vinegar, pepper, pork, cornstarch, water, rolls bakery, cider vinegar, sugar, celery, light mayonnaise, kosher salt, pepper, cole slaw

Taken from www.yummly.com/recipe/Memphis-Style-Pulled-Pork-with-Old-Fashioned-Cole-Slaw-994129 (may not work)