kg boneless pork shoulder, excess fat trimmed
- 1 granny smith apple
1/2 cups beef broth
cup Hickory flavored BBQ sauce
tablespoons tomato paste
tablespoons all-purpose flour
tablespoon chili powder
tablespoon Worcestershire sauce
whole grain buns
onion, peel and slice apple. Place the onion, apple, bay leaf and pork in
your slow cooker.
Whisk together the broth, half the BBQ sauce, tomato paste, flour,
chili powder, Worcestershire sauce, garlic (minced or diced fine) and
pepper. Pour into the slow cooker and cook on low for 8 hours or until
any excess fat that has risen to the surface and remove the pork to a
cutting board. Cover to keep warm.
Take the sauce remaining in the slow
cooker and transfer to saucepan and bring to a boil over medium heat.
Reduce heat and simmer until sauce is thickened, then add the remaining
BBQ sauce. Remove the bay leaf.
pork with two forks and combine with sauce. Serve on buns.