Texas Style Slow Cooker Pulled Pork
- Ready In:
- 8hrs 20mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 4.92 ml vegetable oil
- 236.59 ml barbecue sauce (I use Bulls Eye)
- 118.29 ml apple cider vinegar
- 118.29 ml chicken broth
- 59.14 ml dark brown sugar
- 14.79 ml prepared mustard (I use Grey Poupon)
- 14.79 ml Worcestershire sauce
- 14.79 ml hot chili powder
- 1 large onion, chopped
- 2 large garlic cloves (crushed)
- 7.39 ml dried thyme
- 1814.36 g pork roast
directions
- Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute
- Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results.
- Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices.
- Pork is now ready to serve.
- Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.
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RECIPE SUBMITTED BY
<p>I Love to cook from scratch. Making up things as I go. I sometimes(ok offten) fail to write down what and how much of something I added that made a dish come out so good or bad.</p>
<p>I when cooking I like my food to be hot(spicey) enough to remove paint off a driveway. </p>