Rating: 4.5 stars
3014 Ratings
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Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Recipe Summary

15 mins
5 hrs
5 hrs 15 mins
8 sandwiches


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note

The pork can also be cooked on Low for 10 to 12 hours.

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Nutrition Facts

528 calories; protein 31.9g; carbohydrates 45.5g; fat 23.2g; cholesterol 98.4mg; sodium 802.7mg. Full Nutrition