1 tsp vegetable oil
1 (4lb) pork shoulder roast
1 cup barbeque sauce (Jack Daniels, original)
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tbs yellow mustard
1 tbs Worcestershire sauce
1 tbs chili powder
1 extra large yellow onion, chopped
2 large cloves garlic, minced
1½ tsp dried thyme
8 hamburger rolls, split
2 tbs butter, or as needed
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow
cooker. Place the pork roast into the slow cooker; pour in the barbeque 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 low until the roast shreds easily with
a fork, approx. 8 hours.
2. 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.
3. 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.