Slow Cooker Texas Pulled Pork

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  4 lb or 1.81kg

• Mcdonald's barbeque sauce

  100g

• Apple Cider Vinegar

  Great Value - Great Value

  8 tbsp or 120g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Brown sugar

  ¼ cup packed or 55g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Worcestershire sauce

  1 tbsp or 17g

• Chili powder

  Spices

  1 tbsp or 8g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  1 ½ tsp, leaves or 1g

• Cinnamon Bun Choice Bagel

  Big Apple Bagels / My Favorite Muffin

  100g

Directions

1. 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 or on low for 8-9 hours.
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 sauce.
3. If wanted, toast the buns you are using. Place a large amount of shredded pork on each on, top, and serve!
4. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/slow-cooker-texas-pulled-pork/)

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