On a buttered, toasted bread, slow-cooked pulled pork prepared in the style of Texas. The favorite of my family!
Slow Cooker Texas Pulled Pork
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ 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
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
- Put some vegetable oil in the slow cooker’s bottom. Put the pork roast in the slow cooker and add the vinegar, barbecue sauce, and chicken broth. Add the Worcestershire sauce, chili powder, brown sugar, yellow mustard, onion, garlic, and thyme. Pork should easily shred with a fork after being cooked on Low for 10 to 12 hours or High for 5 to 6 hours.
- With two forks, shred the pork after removing it from the slow cooker. Stirring the fluids together will return the shredded pork to the slow cooker.
- Butter should be applied to the inside of both hamburger bun halves. In a pan over medium heat, toast buns with the butter side down until golden brown. Place toasted buns with pulled pork inside.
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