Thursday, December 12, 2013

Texas Slow Cooker Pulled Pork by Cassie DuBois Hansen

Texas Slow Cooker Pulled Pork
Original recipe makes 8 sandwiches
1 teaspoon vegetable oil
pork shoulder roast
barbeque sauce
apple cider vinegar
chicken broth
light brown sugar
prepared yellow mustard
Worcestershire sauce
chili powder
onion, chopped
garlic, crushed
hamburger buns, split
butter, or as needed
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.

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