Pulled Pork, Memphis Style

Place onion in slow cooker with garlic cloves. Stir in broth, BBQ sauce, sugar, vinegar and pepper; add pork. Cover and cook on high 6-8 hours until fork tender. Remove pork. Combine cornstarch and water in small bowl until blended. Stir into sauce mix in cooker; bring to boil. Boil 4-5 min or until slightly thickened. Meanwhile, shred port using two forks. Strain sauce into medium bowl (discard onion and garlic). Serve on sandwich rolls topped with sauce.

Onion 1 med, sliced thickly
Garlic 6 cloves
Stock 14 oz beef
Barbeque Sauce 18 oz bottle Sticky Fingers Memphis original
Brown Sugar 0.33 c
Vinegar 0.33 c cider
Pepper 0.5 tsp
Pork 3.5 lb boneless Boston butt roast
Cornstarch 2 T
Water 3 T