Texas Pulled Pork Sandwich, Slow Cooker

Texas Pulled Pork Sandwich, Slow Cooker

Ingredients:

1 (4 pound) pork shoulder roast

1 teaspoon vegetable oil
1 cup barbecue sauce  (See Best-Ever Barbecue Sauce Recipe Post, 9/12)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
3 tablespoons garlic, minced
1 1/2 teaspoon dried thyme

8 hamburger buns

Directions:

Rinse the pork shoulder roast, set aside.

Add and mix all the ingredients into the slow cooker.

Place the pork shoulder roast in the center of the slow cooker.

Cook on low for 10 to 12 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.

Butter and toast the hamburger buns. 

Spoon shredded pork into the toasted buns.

GRAHAM SAVORING THE TEXAS PULLED PORK SANDWICH
9/8/12