Slow Cooker Pulled Pork
- 1 tsp Olive Oil
- 4 lb Pork Shoulder Roast
- 1 cup BBQ Sauce (Hickory & Brown Sugar)
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Chicken Broth
- 1/4 cup Light Brown Sugar
- 1 tbsp Yellow Mustard
- 1 tbsp Worcestershire Sauce
- 1 tbsp Chili Powder
- Salt & Pepper
- 1 Large Yellow Onion (chopped)
- 2 clove Garlic (minced)
- 1 1/2 tsp Dried Thyme Leaves
- Butter (as needed)
- 1 Bag Coleslaw
Pour the olive 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, thyme, salt & pepper. Cover and cook on High until the roast shreds easily with a fork, 5 to 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 halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. Top with coleslaw. Serve hot!
Servings 8
- Amount Per Serving
- Calories 528kcal
- % Daily Value *
- Total Fat 43.2g67%
- Total Carbohydrate 45.5g16%
- Protein 31.9g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.