More Great Recipes: Crock-pot | Pork

Jonathan's Favorite Texas Pulled Pork


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Member since 2014

Serves 4 | Prep Time 30 min | Cook Time 6 - 8 hrs

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 1/2 teaspoons dried thyme
1/2 large onion, chopped
2 - 4 large cloves garlic, crushed
3 - 4 jalapeno peppers, sliced


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, 6 to 8 hours. Turn multiple times throughout to ensure even cooking


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.


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