Slow Cooked Texas Pulled Pork

Ingredients

• 1 tsp vegetable oil
• 1 – 2 kg pork shoulder
• 1 cup BBQ sauce
• ½ cup apple cider vinegar
• ½ cup chicken stock
• ¼ cup light brown sugar
• 1 tbl dijon mustard
• 1 tbl Worcestershire sauce
• 1 tsp chilli powder
• 1 large onion, chopped
• 2 large cloves garlic, crushed
• 1 ½ tsp dried thyme

Method

• Pour the vegetable oil into the bottom of a casserole dish. Place the pork roast into the dish, pour in the barbeque sauce, apple cider vinegar, and chicken stock.
• Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook at 110 °c for 6 – 8 hours.
• If using a slow cooker, process is the same, cook for 5 – 6 hours or until the roast shreds easily.
• Once cooked, remove the pork from the juices, shred using two forks, then place back in the dish and stir through the juices.
• Can be served with fresh bread rolls and a little coleslaw on the side.