I should point out that I'm not the only chef in the house. Adam is also quite the accomplished cook. This is what he whipped up this weekend for us. We both agree that it's a little too heavy on the chili, but otherwise, it was scrumptious!
Ingredients:
1 tsp vegetable oil
1 (1.8kg) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tbsp prepared yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 tsp dried thyme
8 hamburger buns, split
2 tbsp butter, or as needed
2 drops of liquid smoke
Putting it all together:
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
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| Another picture take me us! |
Ingredients:
1 tsp vegetable oil
1 (1.8kg) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tbsp prepared yellow mustard
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 tsp dried thyme
8 hamburger buns, split
2 tbsp butter, or as needed
2 drops of liquid smoke
Putting it all together:
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