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Mains
Slow Cooker Texas Pulled Pork
Ingredients
- 1 tsp Vegetable Oil
- 4 lbs Pork Loin or Shoulder Blade (trimmed)
- 1 cup Barbeque Sauce - Brand and Flavor drives outcome
- ½ cup Cider Vinegar
- ½ cup Chicken Broth
- ¼ cup Brown Sugar
- 1 tbsp Yellow Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Chili Powder
- 1 Large Onion - Diced
- 2 Large Garlic Cloves - Diced
- 1 ½ tsp Dried Thyme
Steps
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- 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 onto the toasted buns.
Mains · Recipe entered by: Greg DeSanto
Slow Cooker Texas Pulled Pork
Steps
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- 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 onto the toasted buns.