Slow Cooker Texas Pulled Pork

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  8 lb or 3.63kg

• Stubbs: Original Bar-B-Q Sauce

  Stubb's

  16 servings or 512g

• Apple Cider Vinegar

  Heinz

  237 ml or 1.58kg

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Worcestershire sauce

  2 tbsp or 34g

• Chili powder

  Spices

  2 tbsp or 15g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  6 cloves, minced or 18g

• Thyme

  Spices, dried

  2 ½ tsp, ground or 3g

Directions

1. 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.
2. 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.
3. 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.
4. Recipe by: cmccreight (source: http://allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201)