Prep Time:15 Min
Cook Time:5 Hrs
Ready In:5 Hrs 15 Min
Original Recipe Yield 8 sandwiches
Ingredients
• 1 teaspoon vegetable oil
• 1 (4 pound) 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
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed
Directions
1. 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. I used a 5 pound pork butt roast that included bone and skin (removed after cooking). I didn’t use the oil or the Worcestershire sauce or chicken broth or onion and used garlic powder instead of real. I think it would have been helped by a small amount of liquid smoke and some salt. I cooked on high overnight –so closer to 9 hours, but I have an older crock pot – probably would have been done at 6 though.
2. 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. I did not return it to the juices – it seemed like it would way greasy – but next time I’d probably figure out a way to use some of it as it dried out as I kept it warm in the crock pot. I just put fresh bbq sauce on the meat once I put it back in the crock pot and kept adding as needed to try to keep it moist.
3.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. This would be yummy, but obviously skipped this step.
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