Ingredients

The following ingredients have 4 Servings
  • one 4 pounds pork shoulder roast
  • 1 cup barbeque sauce
  • 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)
  • 2 large cloves garlic (crushed)
  • 1 1/2 teaspoons dried thyme
  • buns of your choice

Instruction

  • 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 or on low for 8-9 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 sauce.
  • If wanted, toast the buns you are using. Place a large amount of shredded pork on each on, top, and serve!