Ingredients 1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce ½ cup apple cider vinegar
½ cup chicken broth ¼ 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 ½ teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed
Directions Add vegetable oil to the slow cooker's bottom. Put the pork roast in the slow cooker and cover it with vinegar, chicken broth, and barbecue sauce.
Add the Worcestershire sauce, chili powder, onion, garlic, thyme, brown sugar, and yellow mustard. Once the pork shreds easily with a fork, cover and simmer on Low for 10 to 12 hours or on High for 5 to 6 hours.
Take the pork out of the slow cooker and use two forks to shred the meat. Place the shredded pork back into the slow cooker and mix it with the liquids.
Butter should be spread inside both hamburger bun halves. Toast the buns in a pan over medium heat, butter side down, until golden brown. Place pulled pork onto toast with a spoon.