Categories: Slow Cooker
Ingredients
- 5- to 5 1/2-lb. bone-in pork shoulder roast
- 3 cups chopped onion
- 2 large garlic cloves, crushed
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tbsp. chili powder
- 1 tbsp. yellow mustard
- 1 tbsp. Worcestershire
- 1 1/2 tsp dried thyme
- 12 burger buns, split
- 2 tbsp. unsalted butter, or as needed
Directions
-
Put pork shoulder in slow cooker. For braising mixture, stir together onion, garlic, barbecue sauce, vinegar, broth, brown sugar, chili powder, mustard, Worcestershire, and thyme in a bowl. Pour mixture over pork. Cook on HIGH, covered, until pork is very tender, 5 to 6 hours.
-
Transfer pork to a cutting board, reserving cooking liquid. Remove and discard bone and any excess fat from meat; shred pork with 2 forks.
-
Skim fat from surface of cooking liquid, then add shredded meat; stir to coat. Keep warm.
-
Spread cut sides of buns with butter. Toast buns, butter sides down, in a skillet over medium heat until golden brown, 1 to 2 minutes. Serve 3/4 cup pork on each bun. Serve hot with additional barbecue sauce, pickled red onion, dill pickles and chips.