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2 cups BBQ sauce
2 teaspoons vegetable oil
1 cup cider vinegar
1 cup chicken broth
1/2 cup brown sugar ; light
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
4 cloves garlic ; crushed
3 teaspoons thyme
2 large onions ; chopped
2 tablespoons chili powder
8 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
½ 2x 3x Reset
Ingredients (serves 16)
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.
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