All of us have a crockpot somewhere in our kitchen, but not all of us use them as often as we could, or should. Get the pot out, dust it off and try it one more time.
The Crock Pot is really a good way to manage time, if we could learn to use it wisely. This recipe is a good example. Use the pot to cook a succulent pork roast for a meal, and while it is cooking, slowly, you can do something else. Try it. This recipe is for Pulled Pork, which is what we once called Overcooked Pork Roast. Now it is a family-pleasing way to serve a tasty sandwich meal that was not an accident.
1 Teaspoon Vegetable Oil 1 Tablespoon Worcestershire Sauce
1 4 Pound Pork Shoulder Roast 1 Tablespoon Chili Powder
1 Cup Barbeque Sauce 1 Extra Large Onion, Chopped
½ Cup Apple Cider Vinegar 2 Large Cloves Garlic, Crushed
½ Cup Chicken Broth 1 ½ Teaspoons Dried Thyme
¼ Cup Light Brown Sugar 8 Hamburger Buns, Split
1 Tablespoon Prepared Yellow Mustard 2 Tablespoons Butter, or As Needed
Pour the vegetable oil into the bottom of a slow cooker. Place half of the chopped onions in the bottom of the cooker. In a bowl, mix the barbeque sauce, vinegar, broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, remaining onion, garlic, and thyme. Place roast on onions in crock pot. Pour the sauce mixture evenly over the roast. Cover and cook on high until the roast shreds easily with a fork, about 5 to 6 hours. Remove the roast from the slow cooker, and shred the meat using two forks. Defat the juice in the pot, then return pulled 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 to serve. An excellent accompaniment is finely shredded coleslaw with diced apples, chopped walnuts, and raisins. Enjoy your easy crock pot meal!