I love pulled pork, but never really knew how to make tender pulled pork in the crock pot. I always used pork tenderloin, which never yielded good results. I mentioned this to my mom one day and she said “oh! You need a shoulder butt!”. Never knew that was a thing. Well, it is a thing… and it makes for awesome pulled pork! They had them on sale this week, so… pulled pork all around! It made for a hearty meal everyone loved. It cooked all day and was ready for dinner with minimal prep beforehand. Thumbs up for a weeknight meal.
- 1 tsp 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 Tbsp prepared yellow mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 tsp dried thyme
- 8 hamburger buns, for serving
- slaw, for serving (optional)
- 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 and slaw onto the toasted buns.