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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (medium)
- 6 cloves garlic (fresh)
- 28 oz. beef broth (reduced-sodium)
- 18 oz. barbecue sauce (Memphis-style)
- 1/3 cup brown sugar
- 1/3 cup cider vinegar
- 1/2 tsp. pepper
- 1 pork roast (boneless Boston butt, about 3 1/2 lb)
- 2 Tbsp. cornstarch
- 3 Tbsp. water
- 6 hamburger rolls (Bakery French, or regular, sliced open)
- 1/4 cup cider vinegar
- 2 Tbsp. sugar
- 1/4 tsp. celery seed
- 1/2 cup light mayonnaise
- 1/4 tsp. kosher salt
- 1/4 tsp. pepper
- 16 oz. shredded coleslaw mix
- 3 1/2 lb. pork roast (boneless Boston butt)
- 1/4 tsp. celery seed
- 1/3 cup cider vinegar
- 6 hamburger rolls (French, or regular)
- 6 cloves garlic (fresh)
- 18 oz. barbecue sauce (Memphis-style)
- 1 onion (medium)
- 28 oz. reduced sodium beef broth
- 16 oz. shredded coleslaw mix
- 1/3 cup brown sugar
- 2 Tbsp. cornstarch
- 1/4 tsp. kosher salt
- 1/2 cup light mayonnaise
- 2 Tbsp. sugar
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