Make the rub by combining paprika, brown sugar, salt and pepper; mix with a fork.
Cut slits in pork roast. Pat rub mixture on pork roast.
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 into the toasted buns.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (241g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 178 (33%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 67.9mg||21 %|
|Sodium 965.3mg||33 %|
|Potassium 482.4mg||13 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 62.3g|
|Protein 23.3g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 543
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