Slow-Cooked Pulled Pork

Submitted by Karen Anne Newton RN

"This makes the most moist and tendar BBQ I have ever had. I recommend cooking it on low."

 

• Ready In: 8hrs 15mins
• Ingredients: 4
• Serves: 12

ingredients

• 14.79 ml vegetable oil
• 1 boston butt roast, 3 1/2- to 4-pound
• 236.59 ml hunt's hickory & brown sugar barbecue sauce
• 59.14 ml white vinegar

directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides.
2. Stir the barbecue sauce and vinegar in a 5-quart slow cooker. Add the pork and turn to coat.
3. Cover and cook on LOW for 8 to 9 hours, (or on HIGH for 4 to 5 hours,) until the pork is fork-tender.
4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Then, using 2 forks, shred the pork. Return the pork to the cooker.
5. Serve on buns or sandwich rolls.