Monday, April 30, 2012

Slow Cooker Texas Pulled Pork

Ingredients listed are how our family made this.  Original recipe can be found at


1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
2 cups barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/2 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
2 large cloves garlic, crushed
8 hamburger buns, split

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

2.  Mix together in medium bowl - the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, and garlic. Poor mixture over pork roast.

3.  Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours (or on low 8-10 hours).

4.  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. 

5.   Spoon pork into the buns.

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