Figgy Barbecue Pulled Pork
Makes 8 servings
  • 1 large sweet onion, thinly sliced
  • 1 (5-to 6-pound) boneless pork shoulder roast, cut into 3 pieces
  • 3 tablespoons barbecue seasoning*
  • 2 tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 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
  1. 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.
  2. 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.
  3. 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.
*We used McCormick Grill Mates Backyard Brick Oven Seasoning.
Recipe by Taste of the South at