Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Source: https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/

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INGREDIENTS

1 teaspoon Vegetable oil
1 pork roast shoulder ; 4 pounds (1.8kg)
1 cup BBQ sauce
0.5 cups apple cider vinegar
0.5 cups Chicken broth
1/4 cup Light brown sugar
1 tablespoon Yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chilli powder
1 Onion ; chopped
2 Garlic cloves ; crushed
1 1/2 teaspoon Dried Thyme
8 Hamburger buns
2 tablespoons butter
2 teaspoons paprika
1/4 cup Brown sugar
2 teaspoons Salt
1/2 teaspoon Black pepper

Servings

INSTRUCTIONS

Step 1

Make the rub by combining paprika, brown sugar, salt and pepper; mix with a fork.

Step 2

Cut slits in pork roast. Pat rub mixture on pork roast.

Step 3

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.

Step 4

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.

Step 5

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.

NOTES

Alert editor

Pulled Pork - Texas Inspired

1 teaspoon Vegetable oil 
1  pork roast shoulder 4 pounds (1.8kg)
1 cup BBQ sauce 
0.5 cups apple cider vinegar 
0.5 cups Chicken broth 
1/4 cup Light brown sugar 
1 tablespoon Yellow mustard 
1 tablespoon Worcestershire sauce 
1 tablespoon chilli powder 
1  Onion chopped
2  Garlic cloves crushed
1 1/2 teaspoon Dried Thyme 
8  Hamburger buns 
2 tablespoons butter 
2 teaspoons paprika 
1/4 cup Brown sugar 
2 teaspoons Salt 
1/2 teaspoon Black pepper

Step 1
Make the rub by combining paprika, brown sugar, salt and pepper; mix with a fork.

Step 2
Cut slits in pork roast. Pat rub mixture on pork roast.

Step 3
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.

Step 4
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.

Step 5
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.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (241g)
Recipe Makes: 8 Servings

Calories: 543
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 543

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