1
Whisk all BBQ sauce ingredients together in a medium saucepan. Bring to a boil.
2
Once boiling, reduce to simmer. Let simmer 60 minutes to allow flavors to meld.
3
Refrigerate, freeze, or use immediately.
4
Pat pork dry with paper towel. Season all over with sugar, salt and pepper. Pour BBQ sauce in hand (about 4 Tbsp) and rub all over meat. Let pork rest outside the fridge for 30 minutes.
5
Layer sliced onions on the bottom of a heavy, oven safe, dutch oven. Add minced garlic. Coat with 2 Tbsp of bbq sauce. Place pork roast on top of onions.
6
Roast for 15 minutes at 450, to seal in juices. Turn heat down to 325. Add 8 cups of chicken stock to pan. Liquid should almost cover roast. Roast for 3 1/2 - 4 hours— until pork is fork tender and easily shredded.
7
Remove from oven. Reserve 1 cup of cooking liquid, and all of the onions. Place roast in large bowl. Remove any ties, and shred meat with forks. Add cooking liquid, onions, and 1 cup bbq sauce to bowl. Stir to combine.
8
At this point, you can pack up pork in a grill safe pan, and take with you to you next tailgate. Just reheat before serving.
9
Grab your favorite slider buns, heap spoonful’s of the pulled pork on the bottom bun, and top with slaw. Slather extra bbq sauce and cover with top bun.
