Ingredients

The following ingredients have 4 Servings
  • 8 lb pork butt roast
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp salt
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 2 cups apple cider
  • 1/2 cup apple cider vinegar
  • 20 oz bbq sauce
  • 12 crusty rolls

Instruction

  • Place pork roast in the bottom of a slow cooker. In a small bowl, stir together seasonings. Rub seasonings all over the roast, turning to get over all the sides.
  • Pour apple cider and apple cider vinegar over the roast.
  • Cover and cook on high 4-5 hours or on low 8-10 hours. Remove roast from slow cooker and shred with two knives.
  • Pour juices out of slow cooker, reserving 1-2 cups in a small bowl. Return shredded pork to slow cooker, along with 1/2 of the bottle of BBQ sauce and enough of the reserved liquid to keep pork moist.
  • Keep on low in the slow cooker while serving on rolls with additional BBQ sauce drizzled on top, if desired.
  • Make sure leftovers are cooled completely before covering tightly and refrigerating or freezing for another meal.