Categories: Slow Cooker

Ingredients

• 5- to 5 1/2-lb. bone-in pork shoulder roast
• 3 cups chopped onion
• 2 large garlic cloves, crushed
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tbsp. chili powder
• 1 tbsp. yellow mustard
• 1 tbsp. Worcestershire
• 1 1/2 tsp dried thyme
• 12 burger buns, split
• 2 tbsp. unsalted butter, or as needed

Directions

1. Put pork shoulder in slow cooker. For braising mixture, stir together onion, garlic, barbecue sauce, vinegar, broth, brown sugar, chili powder, mustard, Worcestershire, and thyme in a bowl. Pour mixture over pork. Cook on HIGH, covered, until pork is very tender, 5 to 6 hours.

2. Transfer pork to a cutting board, reserving cooking liquid. Remove and discard bone and any excess fat from meat; shred pork with 2 forks.

3. Skim fat from surface of cooking liquid, then add shredded meat; stir to coat. Keep warm.

4. Spread cut sides of buns with butter. Toast buns, butter sides down, in a skillet over medium heat until golden brown, 1 to 2 minutes. Serve 3/4 cup pork on each bun. Serve hot with additional barbecue sauce, pickled red onion, dill pickles and chips.

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