• 1 tsp. vegetable oil
• 1 pork shoulder roast
• 1 c. barbecue sauce
• ½ c. apple cider vinegar
• ½ c. chicken broth
• ¼ c. brown sugar
• 1 Tbsp. prepared yellow mustard
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. chili powder
• 1 onion chopped
• 2 cloves garlic, crushed
• 1 ½ tsp. dried thyme
• hamburger buns
Directions
1. Pour vegetable oil into the bottom of the slow cooker. Place pork roast into slow cooker. Pour in barbecue sauce, apple cider vinegar and chicken broth.
2. In separate small bowls mix brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic and thyme together. Pour over roast. Cover and cook on low for 8 hours.
3. Remove roast from slow cooker and shred with forks. Return meat to slow cooker and let it sit in juices until ready to serve.
October is Pork Month. Enjoy this recipe courtesy of Jeffrey and Jenna Okonek who raise purebred Hereford and crossbred beef along with Hampshire/Yorkshire cross pigs from farrow to finish on their farm in Vesper, along with their four children. They show and sell their livestock locally. Originally appeared in the October | November 2022 Rural Route.
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