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.
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.
Originally Submitted
4/26/2012
0 Out of 5 from
0 reviews
You can add this Slow Cooker Texas Pulled Pork recipe to your own private DesktopCookbook.