Slow Cooker Texas Pulled Pork
Ingredients
This Texas-style pulled pork recipe has a tart grill sauce that is not difficult to make in the sluggish cooker. I like to serve the destroyed pork on toasted buttered rolls. My family's #1!
Cooking Ingredients
1 teaspoon vegetable oil
1 (4 pound) pork shoulder cook
1 cup grill sauce
½ cup apple juice vinegar
½ cup chicken stock
¼ cup light earthy colored sugar
1 tablespoon arranged yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon bean stew powder
An additional 1 enormous onion, hacked
2 enormous cloves garlic, squashed
1 ½ teaspoons dried thyme
8 cheeseburger buns, split
2 tablespoons margarine, or on a case by case basis
Cooking Direction
Empty vegetable oil into the lower part of a sluggish cooker. Place pork broil into the sluggish cooker; pour in grill sauce, vinegar, and chicken stock. Mix in earthy colored sugar, yellow mustard, Worcestershire sauce, bean stew powder, onion, garlic, and thyme. Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds effectively with a fork.
Eliminate pork from the sluggish cooker, and shred the meat utilizing two forks. Return destroyed pork to the sluggish cooker, and mix to consolidate with juices.
Spread within the two parts of burger buns with margarine. Toast buns, spread side down, in a skillet over medium intensity until brilliant brown. Spoon maneuvered pork into toasted buns.