Barbecue Pulled Pork
Tender shreds of pork in a savory barbecue sauce piled onto French bread rolls make the most delectable sandwiches.
Equipment
- Slow cooker
Ingredients
- 3-4 lb pork shoulder roast
- 2 tbsp vegetable oil
- salt & pepper
- 1 can chicken broth
- 3 cloves garlic, minced1
- 1 tsp onion powder
- 1 tsp garlic powder
- 2-3 sprigs fresh rosemary
- tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- ½ cup barbecue sauce
Instructions
- Season pork roast generously on all sides with salt and pepper.
- Heat oil in a heavy bottomed pot over medium high heat.
- Sear pork roast on all sides until golden brown.
- Transfer browned roast to a slow cooker.
- Add chicken broth, minced garlic, onion powder, and garlic powder to the pot on the stove. Heat through, scraping up all the browned bits in the bottom of the pot.
- Pour chicken broth mixture over pork roast in the slow cooker. Add rosemary sprigs.
- Cover and cook on low for 7-8 hours or until meat is tender and falls off the bone.
- Remove bone and shred pork using two forks.
- Stir in vinegar, Worcestershire sauce and barbecue sauce to the shredded pork.
- Split rolls in half and toast, cut sides up, under the broiler in the oven until golden brown.
- Place a generous heap of pulled pork onto one half of each roll. Top with the other half of the roll, smush together and enjoy!!!
- Serve with lots of napkins.