Slow Cooker Texas Pulled Pork
Ingredients
The pork
-
4
lb
boneless pork shoulder roast
The sauce
-
1 ½
cups
barbecue sauce
-
½
cup
apple cider vinegar
-
½
cup
chicken broth
-
¼
cup
brown sugar
-
1
tablespoon
prepared yellow mustard
-
1
tablespoon
Worcestershire sauce
-
1
tablespoon
chili powder
-
½
teaspoon
black pepper
The aromatics
-
2
cups
onion, chopped
-
2
cloves
garlic, finely chopped
Instructions
- Combine barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, garlic, onion, black pepper, and chili powder in the slow cooker.
- Mix the ingredients well.
- Add the pork roast and coat it with the mixture.
- Cover and cook on High for 5 to 6 hours until the pork shreds easily.
- Allow the pork to cool slightly for easier handling.
- Transfer cooking liquids to a saucepan, removing excess fat.
- Reduce the sauce over medium heat until thickened, adjusting seasoning as needed.
- Shred the pork using two forks and mix with the barbecue sauce.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
11g
Total carbohydrates
34g
Total protein
28g
Sodium
781mg
Cholesterol
93mg
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