Ingredients:

• 1 Onion, Thinly Sliced 
• 6 cloves Garlic, Peeled
• 2 14 ounce Cans Beef Broth 
• 18 ounce Bottle Barbecue Sauce 
• 1/3 cup Brown Sugar 
• 1/3 cup Cider Vinegar 
• 1/2 teaspoon Ground Black Pepper
• 4 pound Boston Butt Pork Shoulder Roast 
• 2 tablespoons Cornstarch

Method:

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

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