1 t. vegetable oil
1 (2 to 4 pound) pork shoulder roast
1 c. barbeque sauce
1/2 c. apple cider vinegar
1/2 c. chicken broth
1/4 c. brown sugar
1 T. prepared yellow mustard (I use Dijon)
1 T. Worcestershire sauce
1 T. chili powder
1 large onion, chopped
2 large cloves garlic, minced
1 1/2 t. dried thyme
8 hamburger buns
2 T. butter or as needed
- Pour the vegetable oil into the bottom of a slow cooker.
- Place the pork roast into the slow cooker.
- Pour in the BBQ sauce, apple cider, vinegar and chicken broth.
- Stir in the brown sugar, 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. You can also cook it on low for 8 hours.
- Remove the roast from the slow cooker, shred the meat using two forks.
- Return the shredded pork to the slow cooker and stir the meat into the juices.
- Spread the buns with butter and toast in a medium skillet, cut side down.
- Spoon pork into the toasted buns.
