Several people on Facebook have asked me for this recipe so I’m doing a quickie post to get it up here. The aroma from this barbecue pulled pork cooking in the crock pot drove me insane that entire day! I cooked it on high for 5 hours and left it on warm for about an hour. Everyone kept asking what time dinner was. So delicious!
The only change I made was to use rice vinegar instead of apple cider vinegar. I like rice vinegar better as it has a mellow flavor compared to some other vinegars that can be pretty harsh. I already had a bottle in my pantry, but the folks at Nakano wanted me to try theirs. I’m glad I did, it even smelled better than the one I had on hand! The pulled pork was a huge hit and I know you are going to love it too.
Before I give you the recipe though, I wanted to let you know that Nakano has offered to give away not only a bottle of their delicious seasoned rice vinegar, but also a $25 gift card to one lucky winner! To enter, check out the details on my giveaways and review blog here!
Now, on to the recipe. I hope you try this, you won’t be disappointed!
Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
- 1 teaspoon vegetable oil
- 1 4 pound pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup rice 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
- 8 hamburger buns split
- 2 tablespoons butter or as needed
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.
Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.
Optional: 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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