Slow Cooker Texas Pulled Pork

Ingredients

• 1 tsp vegetable oil
• 4 lb pork shoulder roast
• 1 cup barbecue sauce
• 0.5 cup apple cider vinegar
• 0.5 cup chicken broth
• 0.25 cup light brown sugar
• 1 tbsp prepared yellow mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 1 onion (extra large, chopped)
• 2 cloves garlic (large, crushed)
• 1.5 tsp dried thyme
• 8 hamburger buns (split)
• 2 tbsp butter (or as needed)

Steps

1. 1

   Gather and prepare the ingredients. Chop the onion, crush the garlic, and split the hamburger buns.

2. 2

   Pour the vegetable oil into the bottom of a slow cooker. Place the pork shoulder roast in the cooker.

3. 3

   Pour in the barbecue sauce, apple cider vinegar, and chicken broth.

4. 4

   Stir in the brown sugar, prepared yellow mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, and dried thyme until distributed through the liquid.

5. 5

   Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until the pork shreds easily with a fork.

6. 6

   Remove the pork from the slow cooker and shred the meat using two forks.

7. 7

   Return the shredded pork to the slow cooker and stir it into the juices.

8. 8

   Spread butter over the cut, inside surfaces of both halves of each hamburger bun.

9. 9

   Toast the buns butter-side down in a skillet over medium heat until golden brown.

10. 10

    Spoon the pulled pork into the toasted buns and serve.

Notes

Store completely cooled pulled pork in an airtight container in the refrigerator for up to four days, or freeze for up to six months. To reheat without drying it out, use an oven or slow cooker and warm the pork with its reserved juices. The structured data lists a five-hour cook time, while the directions specify 10–12 hours on Low or 5–6 hours on High; the directions' ranges are retained here.

Nutrition per serving

• main
• American
• slow-cooked
• sandwich
• pork
• weeknight
• game day