Slow Cooker Texas Pulled Pork
Servings: 8
Prep Time: 375 mins.
Ingredients
| 1 tsp vegetable oil |
| 1 (4 pound) pork shoulder roast |
| 1 cup barbecue sauce |
| 1⁄2 cup apple cider vinegar |
| 1⁄2 cup chicken broth |
| 1⁄4 cup light brown sugar |
| 1 tbsp prepared yellow mustard |
| 1 tbsp Worcestershire sauce |
| 1 tbsp chili powder |
| 1 extra large onion, chopped |
| 2 large garlic cloves, crushed |
| 1 1⁄2 tsp dried thyme |
| 8 hamburger buns, split |
| 2 tbsp butter, or as needed |
1. Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker; pour in barbecue sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the meat shreds easily with a fork, 5 to 6 hours.
2. Remove roast from the slow cooker and shred using two forks. Return the shredded pork to the slow cooker and stir meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
