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Makes
Serves: 8
Level
easy
Prep Time
15
Total Time
510

Ingredients

2 lbs
boneless pork shoulder roast, string removed and trimmed of excess fat
1 kg
1
sweet onion, sliced
1
Granny Smith apple, peeled and sliced
1
bay leaf
2 1/2 cups
sodium-reduced beef broth
625 mL
1/2 cup
Smokey Bourbon Applewood Grilling Sauce
125 mL
3 tbsp
tomato paste
45 mL
2 tbsp
all-purpose flour
30 mL
1 tbsp
chili powder
15 mL
1 tbsp
Worcestershire sauce
15 mL
2 cloves
garlic, minced
1/2 tsp
pepper
2 mL
8
whole wheat buns

Method

Step 1
Place pork, onions, apples and bay leaf in slow cooker. Whisk together broth, half the grilling sauce, tomato paste, flour, chili powder, Worcestershire sauce, garlic and pepper. Pour into slow cooker. Cover and cook on LOW for 8 hours or until pork is tender and cooked through.
Step 2
Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board, cover to keep warm. Transfer sauce to a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 15 min. Add remaining grilling sauce and heat through. Remove bay leaf.
Step 3
Shred pork with 2 forks and combine with sauce. Serve on buns with coleslaw on the side, if desired.
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Characteristics

Dinner Potluck

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
540
Fat:
25 g
Carbs:
45 g
Protein:
34 g