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Ingredients
- 1 teaspoon vegetable oil
- 4 pounds pork shoulder roast
- 2 cups barbecue sauce (kc masterpiece bbq is best)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 - 1/2 cup light brown sugar
- 2 - 3 teaspoons prepared yellow mustard
- 2 - 3 tablespoons worcestershire sauce
- 2 - 3 tablespoons chili powder
- 1 large onion, chopped (extra large)
- 6 cloves garlic, crushed (large cloves)
- 1 1/2 teaspoons dried thyme
- 8 - hamburger buns or more, split
- 2 tablespoons butter, or as needed
How To Make pulled pork
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Step 1Pour 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.
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Step 2Cover and cook on high until roast shreds easily with a fork, 5 or 6 hours or more.
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Step 3Remove 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.
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Step 4Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. Enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Pork
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