You Must Make This!

Unless you don't eat pork - you must make this recipe. So easy and delicious, almost better then Famous Dave's! Richer flavor I think. I believe the secret is in the BBQ sauce. I used Bull's Eye Hicory Smoke - thanks for the guy & his mom who helped me pick it out in Winco. Very random but they pick a great sauce.

Sorry there are no pictures to go along with it - it's good and we ate it all! Next time I'll buy a bigger pork roast.

Slow Cooker Texas Pulled Pork - adapted from Allrecipes.com:

1 tsp vegetable oil (or canola oil)
1 4lb pork shoulder roast (mine was 2lb, just half the recipe)
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion, chopped (I omitted this because we didn't have one)
2 large garlic cloves, crushed
1 1/2 tsps dried thyme

Buns of your choice for serving. I used this recipe and used all white flour since I didn't have wheat. They tasted great although mine didn't rise - I think I killed the yeast. Oops!

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.

*I also opened the lid up every once and a while and basted the roast. This helped the sauce not to burn to the sides of the crockpot and made the meat even more moist I think

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. Serve on a toasted bun.

YUM-O.