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    Pulled Pork
    1 teaspoon vegetable oil
    4lb pork shoulder roast
    1 cup barbeque sauce
    1/2 cup apple cider vinegar
    1/2 cup chicken broth
    1/4 cup light brown sugar
    1 tablespoon prepared yellow mustard
    1 tablespoon Worcestershire sauce
    1 tablespoon chili powder
    1 extra large onion, chopped
    2 large cloves garlic, crushed  
    1-1/2 teaspoons dried thyme
    8 eaches hamburger buns, split
    2 tablespoons butter, or as needed
    1. Pour the vegetable oil into the bottom of a slow cooker. 
    2. Place the pork roast into the slow cooker; pour in the 
       barbecue sauce, apple cider vinegar, and chicken broth. 
    3. Stir in the brown sugar, yellow mustard, Worcestershire 
       sauce, chili powder, onion, garlic, and thyme. 
    4. Cover and cook on High until the roast shreds easily with 
       a fork, 5 to 6 hours.
    5. Remove the roast from the slow cooker, and shred the meat 
       using two forks. 
    6. Return the shredded pork to the slow cooker, and stir the 
       meat into the juices.
    7. Spread the inside of both halves of hamburger buns with butter. 
    8. Toast the buns, butter side down, in a skillet over medium heat 
       until golden brown. 
    9. Spoon pork into the toasted buns.