Hey everyone!! I’m kind of starting my New Years resolution early. It’s probably obvious by now that I love to bake, I really like to cook, but I absolutely love to bake. But this year I really wanna work on cooking more. I feel like the more you do something, the easier it becomes, and the more you will enjoy it. So, this year I really want to perfect my cooking skills.
Not that I wont be posting tons of yummy desserts, cause it’s kind of my thing 😉 But, my goal is to post at least two new dinners a week. So here is the first of hopefully many delicious dinners to come.
I love barbecue!! So this recipe is right up my alley. I did make it a little differently though. I prefer to cook my meat on low for 10-12 hours, rather then on high for 5-6 hours. I usually start my meat the night before, like I said on low, and then it just falls apart by 2pm the next day. You just have to be sure to check the liquid the next morning. Sometime you’ll need to add more water, just to prevent the roast from dry out. But this recipe is super simple!! And delicious!! Enjoy!!
Slow Cooker Texas Pulled Pork
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbecue 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 garlic cloves, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
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.
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.
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. After assembling sandwich, top meat with additional barbecue sauce if desired.
Recipe from allrecipes.com