This is probably one of my all time favorite dishes to make and eat. It pulls apart so easy if cooked properly and is ridiculously delicious with a toasted bun and coleslaw! Born in north Carolina the recipe has spread around the world and come all the way to me. And in this blog post I will tell you how to make it!
INGREDIENTS
1 teaspoon vegetable oil
1 (4 pound/2 kg) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
3 tablespoon Worcestershire sauce (the real Lea and Perrins stuff)
1 tablespoon chili powder
1 extra large onion, chopped chunky
2 large cloves garlic, crushed
3 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
INSTRUCTIONS
It's very simple honestly and only needs a little bit of attention and a spin 6 hours into the cooking process. If you need a visual the video below will help you. Otherwise here you go:
-Sear the meat on all sides till brown with a little oil (in a pan).
-Then add barbeque sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic and dried thyme to the slow cooker.
-Mix the ingredients in the cooker.
-Add seared pork shoulder to mixture in cooker.
-Set the timer to 12 hours
-6 hours into cooking flip the meat as not to overcook on one side.
-After 12 hours attack the pork with two forks and quickly separate everything.
-Grab two buns, butter and toast them then add the pulled pork, pickles and coleslaw to them.
-Enjoy!!