Categories: Pork, crock pot, slow cooker

Ingredients

• 1 tablespoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 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 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Directions

1. Seer the pork on all sides in a skillet with the vegetable oil. Discard any remaining oil. Place the pork roast into the slow cooker fattiest side on top.

2. Mix the the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Add to the slow cooker.

3. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Alternatively, cook on low for 10 hours or more.

4. Remove the roast from the slow cooker, and shred the meat using two forks.

5. Return the shredded pork to the slow cooker, and stir the meat into the juices.

6. 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.

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