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1 cup BBQ sauce
1 teaspoon vegetable oil
1/2 cup cider vinegar
1/2 cup chicken broth
1/4 cup brown sugar ; light
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 cloves garlic ; crushed
1 1/2 teaspoons thyme
1 large onions ; chopped
1 tablespoon chili powder
4 pounds pork shoulder
Submitted by grillman
A slow cooker recipe for Texas-style pulled pork. Serve on a toasted roll.
Cal: 433 Fat: 17g Carbs: 21g Protein: 45g Fiber: 1g
Original recipe serves 8
Ingredients (serves 8)
Directions
Add the oil to the bottom of a slow cooker.
Place the pork shoulder roast into the cooker. Then pour in the chicken broth, BBQ sauce and cider vinegar.
Stir in the remaining ingredients.
Cover, and cook on high for 5 to 6 hours, or until the pork easily shreds with a fork.
Remove from the heat, and serve on toasted rolls.
Place the pork shoulder roast into the cooker. Then pour in the chicken broth, BBQ sauce and cider vinegar.
Stir in the remaining ingredients.
Cover, and cook on high for 5 to 6 hours, or until the pork easily shreds with a fork.
Remove from the heat, and serve on toasted rolls.
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