Ingredients

2 lbs. (1 kg) boneless pork shoulder roast, string removed and trimmed of excess fat

1 sweet onion, sliced

1 granny smith apple, peeled and sliced

1 bay leaf

2 1/2 cups (625 ml) Beef Broth

1/2 cup (125 ml) Compliments Sensations Smokey Bourbon Applewood Grilling Sauce

3 tbsp (45 ml) tomato paste

2 tbsp (30 ml) flour

1 tbsp (15 ml) chili powder

1 tbsp (15 ml) worcestershire sauce

2 minced garlic cloves

1/2 tsp pepper

8 buns

Preparation

  1. Put pork, onions, apples and bay leaf into slow cooker.
  2. Whisk together all other items, using only half the grilling sauce. Put into slow cooker.
  3. Cook for 8 hours on low or until pork is tender and cooked through.
  4. Remove any excess fat that has risen tot he top. Put pork on cutting board, shred with 2 forks (can be done when step below is happening), cover to keep warm.
  5. Put sauce from slow cooker into saucepan and boil over med-high heat. Reduce and simmer until thickened, about 15 minutes. Add remaining grilling sauce and heat through. Remove bay leaf.
  6. Combine sauce and pork, and serve on buns