Four Thousand People Made This 5 Star Crockpot Recipe
I love having big family events but the thought of fixing food for a crowd of people can be overwhelming. One of the things I try to do is make as much ahead as possible. Plus, sometimes you can find
Plus, sometimes you can find pork for a super great price. Instead of just sticking the raw meat in the freezer, go ahead and cook it up. Chances are you will use it faster if it is already prepared then if you have to defrost and make this.
And it is nice to have last minute ideas for dinner for the days when everything that can go wrong does!
This is what All Recipes said about this handy and cost effective recipe.
“Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family’s favorite.”
Ingredients
- 1 teaspoon vegetable oil
- 1 (4 pounds) pork shoulder roastPork Shoulder Butt Roast
- 1 cup barbecue 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
- 1 extra large onion, chopped
- 2 large cloves garlic,
- crushed 1 1/2 teaspoons dried thyme
Directions
- Pour the vegetable oil into the bottom of a slow cooker.
- Place the pork roast into the slow cooker
- Add the rest of ingredients.
- Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks.
- Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spoon pork into the toasted buns or rolls.
Quick Tip: Make sure you have extra Barbeque sauce to add to sandwich. And don’t forget the napkins!
Recipe and photo courtesy of All Recipes