Texas Slow Cooker Pulled Pork by Cassie DuBois Hansen

Texas Slow Cooker Pulled Pork

Original recipe makes 8 sandwiches

1 teaspoon vegetable oil

1 (4 pound) 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

8 hamburger buns, split

2 tablespoons butter, or as needed

Directions

1.     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 (*Can also cook on low to 10 to 12 hours).

2.     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. Drain juices if you’d like to use the pork for sandwiches.