slow cooker Texas pulled pork

my oldest son made this 
on Easter eve...
we had this on rolls and a yummy tri-tip on the side
{no ham this year}

then we celebrated my son's bday...
we opted for a TWO and a THREE
rather than 23 blazing candles hahaha 
happy birthday to my son...
the most amazing chef we know :) 

here is the recipe 
from AllRecipes.com 
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
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.
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.
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.


1 comment:

GnomeLover said...

Oh yum! I will have to try that! We had barbecued pulled chicken sandwiches last night! And we plan on eating the leftovers for lunch tomorrow!

Happy birthday to your son! That cake looks so good!



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