Figgy Barbecue Pulled Pork
 
Makes 8 servings
Ingredients
  • 1 large sweet onion, thinly sliced
  • 3 tablespoons barbecue seasoning*
  • 2 tablespoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 (5- to 6-pound) boneless pork shoulder roast, cut into 3 pieces
  • 1 (10.5-ounce) can condensed chicken broth
  • 1 cup fig preserves
  • ½ pound fresh figs (about 8 figs), halved
  • 1 (12-ounce) jar barbecue sauce
Instructions
  1. Lightly spray a 6-quart slow cooker with cooking spray; place onions in cooker.
  2. Rub barbecue seasoning, paprika, and salt all over pork; place on onions. Pour broth and preserves over pork; scatter figs around pork. Cover and cook on high until meat shreds easily with a fork, 6 to 7 hours.
  3. Transfer pork 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.
  4. In a 3-quart saucepan, bring liquid from slow cooker to a boil over medium-high heat; reduce heat, and simmer until reduced to 1½ cups, about 15 minutes. Stir in barbecue sauce, onions, and figs, and simmer for 5 minutes. Serve sauce with pulled pork.
Notes
*We used McCormick Grill Mates Backyard Brick Oven Seasoning.
Recipe by Louisiana Cookin' at https://louisianacookin.com/figgy-barbecue-pulled-pork/