Slow Cooker Texas Pulled Pork

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 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

Directions

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.

Barbecue Sauce

(Martha Stewart)

1 Tbsp. olive oil

1 small onion, finely chopped

4 garlic cloves, minced

1 Tbsp. mustard powder

1 tsp. crushed red-pepper flakes

3 Tbsp. light brown sugar

2 cups ketchup

1 cup worcestershire sauce

1 cup apple-cider vinegar

1 Tbsp. unsulfured molasses

1/4 tsp. freshly ground pepper

1. In a medium saucepan, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in mustard powder and re-pepper flakes; cook, stirring, 30 seconds.

2. Reduce heat to medium-low and stir in remaining ingredients. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

Can refrigerate in airtight container up to a month.