Pulled Pork Recipe

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Pulled Pork

Club Recipes


Prepared for November, 2012, meeting by Carol Daly.

pinch tips: Flour, Eggs & Breading Techniques




1 tsp
vegetable oil
4 lb
pork shoulder roast
2 c
barbecue sauce (kc masterpiece bbq is best)
1/2 c
apple cider vinegar
1/2 c
chicken broth
1/4 - 1/2 c
light brown sugar
2 - 3 tsp
prepared yellow mustard
2 - 3 Tbsp
worcestershire sauce
2 - 3 Tbsp
chili powder
1 large
onion, chopped (extra large)
6 clove
garlic, crushed (large cloves)
1 1/2 tsp
dried thyme
hamburger buns or more, split
2 Tbsp
butter, or as needed

Directions Step-By-Step

Pour vegetable oil into the bottom of a slow cooker. Place the pork roast in the slow cooker, pour in barbeque sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worchestershire sauce, chili pwder, onion, garlic, and thyme.
Cover and cook on high until roast shreds easily with a fork, 5 or 6 hours or more.
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. Let meat cook longer if desired. The longer the better. 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. Enjoy.

About this Recipe

Course/Dish: Pork