Texas Pulled Pork

Slightly adapted from Allrecipes


1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

1-1/2 cups barbeque sauce

2/3 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 Liquid Smoke

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme


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. In a separate bowl, stir together the brown sugar, yellow mustard, Worcestershire sauce, Liquid Smoke, chili powder, onion, garlic, and thyme. Pour mixture over pork. 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.