Monday, August 20, 2012

Slow Cooker Pulled Pork

1 4lb pork roast (shoulder or butt)
1 c barbecue sauce
1/2 c apple cider vinegar
1/2 c chicken broth
1/4 c light brown sugar
1 tbsp prepared yellow mustard
1tbsp Worcestershire sauce
1 tbsp chili powder
1 large onion, chopped
2 large cloves garlic, crushed

1. Place the roast in the slow cooker and pour in the barbecue sauce, apple cider vinegar and chicken broth. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, onion and garlic. Cover and cook on high 5-6 hours or until the roast shreds easily.

2. Remove roast from the slow cooker and shred meat using two forks. Return the shredded pork to the slow cooker and stir the mean into the juices.

3. Serve on a grilled hamburger bun or by itself. Add extra barbecue sauce, if wanted. (I always do)

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