Slow Cooking recipes must have a significant amount of "buzz" to equalize the low cooking times and liquid that accumulates from a slow cooking meat dish. The following recipe accomplishes this. Lindsay thinks that the recipe needs more heat in the form of some peppers. Others in my family who do not require an assault to their taste buds prefer a sweeter more barbeque grilled approach to the pulled pork. Sue prefers to have the meat completely broken down so she needs a couple more hours of cooking to accomplish this state. So this is where it begins. It is recommended totally that you modify this recipe to the tastes of your diners.
Pulled Pork- Slow Cooker Style:
4 lbs of pork shoulder (could be in strips)
1 Cup BBQ sauce
1/2 Cup Apple Cider Vinegar
1/2 Cup Chicken Broth from a low sodium box
1/2 Cup Brown Sugar
1 medium yellow onion chopped in big pieces
1TB mustard
1TBs of Worcester Sauce
1 TB of Chili Powder
2 Cloves of Garlic
1 TBS of dried Thyme
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Cook in Slow Cooker for 6 hours on High
Pull meat out and separate with two forks
Pull liquid out of the cooker and reduce to a syrup if desired.
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