Barbeque Pulled Pork Sandwich

Barbeque Pulled Pork Sandwich

Slow Cooker Michigan Pulled Pork

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  • 1 tsp. vegetable oil
  • 1 (4 lb.) pork shoulder roast
  • 1 C barbeque sauce
  • ½ C apple cider vinegar
  • ½ C chicken broth
  • ½ C Pioneer® Golden Light Brown Sugar, packed
  • 1 T prepared yellow mustard
  • 1 T Worcestershire sauce
  • 1 T chili powder
  • 1 XL onion, chopped
  • 2 LG cloves garlic, crushed
  • 1 ½ tsp. dried thyme
  • 2 T butter, or as needed
  • 8 hamburger buns, split


  1. Add the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in the Pioneer® Golden Light 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, approximately 5 – 6 hours.
  2. Remove the roast from the cooker and shred the meat using two forks. Return the shredded port to the slow cooker and stir the meat into the juices.
  3. Spread the inside of both halves of bun with butter. Toast the buns, butter side down in a skillet over medium heat until golden brown. Spoon pork into the toasted buns and serve.
Slow Cooker Michigan Pulled Pork
1 vote, 4.00 avg. rating (75% score)

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