We are not pork fans, but my brother's family all love it. We look after his children in the school holidays sometimes, and one day I decided I would track down a well recommended bbq pulled pork recipe and make it at his house in his 3-1/2 quart slow cooker, for us all to enjoy!
I found this recipe on the AllRecipes.com website, recipe author is cmccreight at AllRecipes.com
Comments:
- The younger ones aren't too keen on 'new taste sensations' such as chili in anything, so I only put 1 teaspoon of chili powder in.
- And once it was cooked, I felt I needed to thicken the sauce so that it wasn't dripping from the bun when we ate it. The prepared gravy powder that I used to thicken the sauce 'quietened' down the spike of the sauces nicely and even 'Miss Fussy' said she really enjoyed the meal! In my brother's house, compliments, full tummies and clean plates are a rare triple blessing!
- There were 7 of us as the table. We guessed we could have easily feed another 7 with this quantity easily. My sister-in-law said she had never seen a roast of pork go so far!
Verdict: This recipe was a success, definitely one to make again soon! This is a GREAT budget stretcher recipe - we got two meals for 5 adults and 2 children with this recipe. A great recipe to take to a pot luck supper or to cook when you are not sure how many are coming for a meal or just how hungry they will be!
Slow Cooker Texas Pulled Pork
Serves 10-15
Cook on high for 5-8 hours or on low for 10-12
Ingredients
- 4 pound pork shoulder roast
- 1 cup barbecue sauce
- 1/2 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 chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- sufficient hamburger buns for 1-2 for each serving, split
- butter - to butter buns
Directions
- 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 8 hours - the longer you are able to leave it, the more tender the meat will be, the easier it will be to shred.
- 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.
- 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.
Footnotes
- Cook's Note
- The pork can also be cooked on Low for 10 to 12 hours.
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you will be enjoying fantastic recipes such as:
is ideal for those who need dinner ready in the time it takes to get the plates out!