Jessalyn's Pulled Pork - Cookingwithdia

READY IN: 6hrs 15minsYIELD: 20-30 sandwiches

2teaspoonsvegetable oil, separated

1 (4 lb)pork shoulder or(4 lb)pork butt

1cupbarbecue sauce (Smokestack or Oklahoma Joe’s)

¹⁄₂ cupapple cider vinegar

¹⁄₂ cupchicken broth

¹⁄₄ cupbrown sugar

1tablespoonprepared yellow mustard

1tablespoonWorcestershire sauce

1tablespoonchili powder

1onion, extra-large, diced small

2 -4largegarlic cloves, crushed

1 ¹⁄₂ teaspoonsthyme

Serving Size: 1 (126) g

Servings Per Recipe:20

Calories: 254.6

Calories from Fat 152 g 60 %

Total Fat 16.9 g 26 %

Saturated Fat 5.7 g 28 %

Cholesterol 64.4 mg 21 %

Sodium 208.3 mg 8 %

Total Carbohydrate8.3 g 2 %

Dietary Fiber 0.3 g 1 %

Sugars 6.3 g 25 %

Protein 15.9 g 31 %

Pour about 1 teaspoons oil in a iron pan; heat, then sear meat on all sides.

Pour 1 teaspoons oil in crock pot. Place roast in slow cooker fat side up, on high.

Mix together all remaining ingredients and add to slow cooker. Cover and cook on high until roast shreds easily with a fork, 6-8 hours.

Remove roast, and remove as much fat as possible. Shred with a fork – the smaller pieces, the better.

Place sauce from slow cooker into an oil strainer (or: place in fridge and remove fat when it hardens.) Discard fat, and reduce sauce by about half.

Mix sauce with meat and serve. Freezes well.