Prep Time: 15 mins | Cook Time: 5 hrs | Total: 5 hrs 15 mins

Ingredients

1 tsp vegetable oil

1 (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 tbsp prepared yellow mustard

1 tbsp Worcestershire

1 tbsp chili powder

1 extra-large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

8 hamburger buns, split

2 tbsp butter, or as needed

Instructions

  1. Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the cooker; pour in barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on Low for 10-12 hours or High for 5-6 hours until pork shreds easily with a fork.
  2. Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and sir to combine juices.
  3. Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.