Slow Cooker Texas Pulled Pork

I copied this recipe from www.allrecipes.com If you click on the title you can go directly to their site with the recipe. Here it is:

INGREDIENTS (Nutrition)

* 1 teaspoon vegetable oil
* 1 (4 pound) pork shoulder roast (or smaller pork loin works well too)
* 1 cup barbeque sauce
* 1/2 cup apple cider vinegar
* 1/2 cup chicken broth
* 1/4 cup light brown sugar
* 1 tablespoon prepared yellow mustard
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chili powder
* 1 extra large onion, chopped
* 2 large cloves garlic, crushed
* 1 1/2 teaspoons dried thyme
* 8 hamburger buns, split
* 2 tablespoons butter, or as needed


DIRECTIONS

1. 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. You can also cook it on low 10-12 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.


Kim's notes: I actually used a large pork loin for this instead of the pork roast. I can't remember how many pounds it was, but maybe closer to 2 than 4 and it still made a ton! We have leftovers for the week plus I froze some for a meal later on when I'm feeling lazy. This was a little bit of work on the front end but it really turned out very moist and yummy. Definitely a budget friendly meal for feeding a crowd or for great leftovers!