1 (10½-ounce) can condensed chicken broth 1 cup fig preserves
½ pound fresh figs, halved (about 8 figs)
1 (12-ounce) jar barbecue sauce
Instructions
Place onions in a lightly greased 6-quart slow cooker. Rub roast with barbecue seasoning, smoked paprika, and salt; place roast on onions. Pour broth and preserves over roast; scatter figs around meat. Cover and cook on high until meat shreds easily with a fork, 6 to 7 hours.
Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions and figs using a slotted spoon. Skim fat off liquid.
In a 3-quart saucepan, bring liquid from slow cooker to a boil and reduce to 1½ cups, about 15 minutes. Stir in barbecue sauce, figs, and onions, and simmer for 5 minutes. Serve sauce with pulled pork.
Notes
*We used McCormick Grill Mates Backyard Brick Oven Seasoning.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/figgy-barbecue-pulled-pork/