Prep Time:15 mins
Cook Time:5 hrs
Total Time:5 hrs 15 mins
Yield:8 sandwiches

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 528

% Daily Value *
Total Fat 23g30%
Saturated Fat 9g44%
Cholesterol 98mg33%
Sodium 803mg35%
Total Carbohydrate 46g17%
Dietary Fiber 3g9%
Total Sugars 17g
Protein 32g64%
Vitamin C 5mg6%
Calcium 119mg9%
Iron 3mg18%
Potassium 606mg13%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

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  1. 1 teaspoon vegetable oil
  2. 1 (4 pound) pork shoulder roast
  3. 1 cup barbecue sauce
  4. ½ cup apple cider vinegar
  5. ½ cup fowl broth
  6. ¼ cup light brown sugar
  7. 1 tablespoon prepared yellow mustard
  8. 1 tablespoon Worcestershire sauce
  9. 1 tablespoon chili powder
  10. 1 greater massive onion, chopped
  11. 2 big cloves garlic, beaten
  12. 1 ½ teaspoons dried thyme
  13. eight hamburger buns, split
  14. 2 tablespoons butter, or as wished


Pour vegetable oil into the bottom of a sluggish cooker. Place beef roast into the sluggish cooker; pour in fish fry sauce, vinegar, and hen broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and prepare dinner on Low for 10 to twelve hours or High for five to 6 hours until beef shreds without problems with a fork.

Remove pork from the gradual cooker, and shred the meat the usage of two forks. Return shredded pork to the gradual cooker, and stir to combine with juices.

Spread the internal of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat till golden brown. Spoon pulled pork into toasted buns.