This is my favorite way to eat pork, this recipe makes it taste like candy and that's a meal I can get behind. The best part is that you can start with a frozen roast.
1cupbbq sauceI like to use Diana Sauce Chicken and Rib
½cup apple cider vinegar
½cup ketchup
½cupbrown sugarpacked
1 tablespoonYellow Mustard
1 tablespoonWorcestershire Sauce
1½teaspoonthyme
1 tablespoonChili Powder
1 LargeOnion Diced
2clovesGarlicMinced or Finely Diced
Instructions
Add the roast to a med-large sized slow cooker.
Mix all of the ingredients in a large measuring cup and then pour over the roast.
Cook on high for atleast 6 hours. It is done when you can poke a fork into the roast and easily turn it and meat releases from the roast when you do so.**Can also be cooked on low for 10-12 hours**
If you want to thicken the sauce you can add 1 tablespoon of cornstarch with 1 tablespoon of water in a slurry at the end while you are shredding the meat. I often do not find this step necessary as the meat absorbs alot of the moisture when you add it back into the slow cooker after shredding.
Be Sure to remove all of the cooking string, bone, cartilage and fat when shredding the meat. No body wants to eat that!
Delicious on my sesame hamburger buns with my classic coleslaw. Hope you enjoy!