This recipe will “carry” the taste of the barbecue sauce one uses. One may want to try various barbecue sauces. The thyme may or may not be necessary. My first try at this I used Kraft Hickory and Smoke flavored barbecue sauce; maybe that's why it was so sweet.
Pulled pork recipes appear to all use apple cider vinegar (helps tenderize the pork).
This one may be a bit sweet; other recipes do not call for brown sugar.
See spices used in other recipes. I'm not sure how important the thyme was. I like thyme so it was nice to see it in the recipe.
For really tasty “burnt bits,” consider searing the pork shoulder in a skillet before placing it in the crock pot.
https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/.
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Step 1
- Pour the vegetable oil into the bottom of a slow cooker.
- Place the pork roast into the slow cooker.
- Pour in the rest: 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.
Step 2
- Remove the roast from the slow cooker.
- 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.
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Another recipe: this one is easier; powdered spices; no chopping;
https://www.delish.com/cooking/recipe-ideas/recipes/a51267/slow-cooker-pulled-pork-recipe/
1onion, finely chopped
3/4 c.ketchup
3 tbsp.tomato paste
1/4 c.apple cider vinegar
1 tsp.paprika
1 tsp.garlic powder
1 tsp.mustard powder
1 tsp.cumin
1(3- to 4-lb.) pork shoulder, trimmed of excess fat
Kosher saltFreshly ground black pepper
Coleslaw, for serving
Buns, for serving
