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The Last Hurrah of Summer

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With the Labor Day week-end approaching everyone will be celebrating the last official week-end of summer!

Here’s a great recipe to take along to a pot-luck this week-end….Serve this saucy pulled pork as sandwiches: piled high on buns, with bowls of garnishes, such as pickled jalapeños, sour cream, shredded cheese and thinly shredded red cabbage (or better yet, red cabbage slaw), and let guests build their own sandwiches.

Slow Cooker Pulled Pork
1 teaspoon vegetable oil1 tablespoon Worcestershire sauce
1 (4 pound) pork shoulder roast1 tablespoon chili powder
1 cup barbeque sauce1 extra large onion, chopped
½ cup apple cider vinegar2 large cloves garlic, crushed
½ cup chicken broth1 ½ teaspoons dried thyme
¼ cup light brown sugar8 hamburger buns, split
1 tablespoon prepared yellow mustard2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. 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.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

This is a recipe that everyone will be asking you for! Enjoy!

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