Quass Favorite Texas Pulled Pork
Ingredients
1 tsp vegetable oil1 (4 pound) pork shoulder roast
1 cup BBQ sauce
1/2 c apple cider vinegar
1/2 c chicken broth
1/4 c brown sugar
1 tbsp prepared mustard
1 tbsp Worcestershire sauce
1- 1&1/2 tbsp chili powder
* see note below
1 onion, chopped
2 cloves of garlic, crushed (I did not use this)
1 1/2 tsp dried thyme
8 hamburger buns
2tbsp butter or as needed
Instructions
Pour the vegetable oil into the bottom of the slow cooker. Place the pork roast into the slow cooker, pour in the BBQ sauce, apple cider vinegar and the chicken broth. Stir in the brown sugar, mustard, worsestershire sauce, chili powder, onion, garlic and thyme. Cover and cook on high until the roast shreds easily with a fork, 5-6 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 sides of the hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until folder brown. Spoon pork into the toasted buns.
We like this best to allow to cook uncovered in slow cooker to reduce juices. Then freeze and use later. Has better flavor after freezing.
*last time I also added about 2 tsp of Lambert's Sweet Rub O'Mine Barbeque seasoning. Loved it!