Recipe Background
Ah Texas... a big state with a love for big flavors. Nowhere is that more apparent than with Lone Star Barbecued Pork. This slow cooker pulled pork is simply succulent, sweet, and savory. Each bite is tangy and rich, with a hint of spice, perfect for piling on crunchy, toasted buns! Whether you serve Lone Star Barbecued Pork with coleslaw or not, you'll be in love with its huge taste!
Ah Texas... a big state with a love for big flavors. Nowhere is that more apparent than with Lone Star Barbecued Pork. This slow cooker pulled pork is simply succulent, sweet, and savory. Each bite is tangy and rich, with a hint of spice, perfect for piling on crunchy, toasted buns! Whether you serve Lone Star Barbecued Pork with coleslaw or not, you'll be in love with its huge taste!
Ingredients
- 1 teaspoon vegetable oil
- 1 (4-pound) pork shoulder roast
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra-large onion chopped
- 2 large cloves garlic crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns split
- 2 tablespoons butter
- coleslaw optional, to taste, homemade or store-bought, for serving
Directions
- In a slow cooker, add the vegetable oil.
- Add the pork roast to the slow cooker.
- Add the barbecue sauce, the vinegar, and the chicken broth to the slow cooker.
- Add the brown sugar, the mustard, the Worcestershire sauce, the chili powder, the onions, the garlic, and the thyme to the broth mixture and stir to combine.
- Cover the slow cooker and cook until the pork is cooked through to an internal temperature of 145 degrees F and shreds easily with a fork, about 5-6 hours on high or 10-12 hours on low.
- Transfer the pork to a cutting board and using two forks, shred it.
- Add the shredded pork back to the cooking liquids in the slow cooker and stir to combine.
- Spread the cut-sides of the hamburger buns with an even amount of the butter.
- In a skillet over medium heat, toast the buns, cut-side down, until golden-brown, about 2-3 minutes.
- Evenly spoon the pulled pork mixture onto the toasted buns.
- Serve with the coleslaw.
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