Updated: Mar 3, 2020
1 teaspoon vegetable oil 4 Pounds of pork shoulder roast 1 cup of your choice of barbecue sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 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 1/2 teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed
Take the vegetable oil and pour it into the bottom of the slow cooker.
Place the pork roast into the slow cooker; smother in barbecue sauce, include the apple cider vinegar, and chicken broth.
Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns
*Posted with permission from a Texan Recipes Fan