Memphis Pulled Pork - cooking recipe

Ingredients

1 onion, thinly sliced
6 cloves garlic, peeled
2 (14 ounce) cans beef broth
1 (18 ounce) bottle barbeque sauce
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 (4 pound) Boston butt pork shoulder roast
2 tablespoons cornstarch
3 tablespoons water

Preparation

Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbeque sauce, brown sugar, cider vinegar, and pepper. Add pork roast.
Cover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened.