Slow Cooker Pulled Pork
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1 tablespoon vegetable oil
1 (4 pound) pork shoulder roast
1/2 cup dark brown sugar
1 cup barbeque sauce
1 tablespoon prepared yellow mustard
1/2 cup chicken or vegetable broth
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 Tablespoon chili powder
2 large cloves of garlic, crushed
1 1/2 teaspoons dried thyme
1 medium onion, chopped
In a large bowl whisk together the brown sugar, barbeque sauce, mustard, chicken stock, apple cider vinegar, Worcestershire sauce, chili powder, crushed garlic, dried thyme and chopped onion, to create a sauce. Set aside.
Add the vegetable oil to the bottom of the slow cooker insert. Place the pork roast into the slow cooker; pour the sauce over the pork roast. Cover and cook on HIGH, until the roasts shreds easily with a fork, for 5 to 6 hours.
Remove the roasted pork from the slow cooker and place on a clean large cutting board and shred the meat, using two forks. Carefully return the shredded pork to the slow cooker, and stir the meat back into the sauce. You may shred the pork in the slow cooker insert when cooked, just be careful because the outside of the slow cooker gets extremely hot and you do not want to scrap the insert.
Serve on toasted buns with grated carrot, sliced red onions and pickles.
Notes: the 1 cup barbeque sauce may be changed for 1/2 cup ketchup with 1/2 cup crushed tomatoes. Just increase the chili powder or other seasoning to add flavour.