Ingredients
1 teaspoon vegetable oil
1/2 cup apple cider vinegar
1/2 cup chicken broth
1 cup Cattle Boyz bbq sauce (original)
1/4 cup light brown sugar
1 tablespoon Prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon Chili Powder
1 piece extra large onion, chopped
2 cloves minced large garlic
1 1/2 teaspoons dried thyme
12 pieces buns, split or large lettuce leaves
4 pounds Pork shoulder roast
Preparation
Pour the veg oil into the bottom of a slow cooker. Place the pork roast into the slow cooker,
Mix together apple cider vinegar, bbq sauce, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, Chile powder, onion garlic, onion and thyme, then pour over pork.
Cover and cook on high five to six hours or until roast shreds easily with a fork. If you prefer you can cook on low for 10 to 12 hours.
Remove from the slow cooker and shred the meat using two forks. At this point, I like to refrigerate the sauce and removed hardened fat from it before adding the meat back into it. (You can also add a couple of ice cubes to the sauce to speed up the process if you want to serve it that day).
Serve with buns or lettuce leaves, some sort of coleslaw and fried onions
