Ingredients: 1 teaspoon vegetable oil, 4 pounds pork shoulder roast, 1 cup barbeque 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 garlic cloves – crushed, 1 1/2 teaspoons dried thyme, 8 split hamburger buns, 2 tablespoons butter or as needed
First, pour the vegetable oil into the bottom of the slow cooker. Then place the pork roast in the slow cooker, then pour in the barbecue sauce, apple cider vinegar and the chicken broth. Next, stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. It then needs to cook until the roast is easily shredded with a fork – about five to six hours (or on low for 10 to 12 hours).
Take the roast out of the slow cooker. Shred it with two forks. Put the shredded pork back into the slow cooker, stirring the meat into the juices in the slow cooker.
Lastly, spread butter on the inside of both halves of the hamburger buns. Toast them butter side down on medium heat in a skillet until golden brown. Spoon the pulled pork into the buns to complete the sandwiches.