Texas Pulled Pork

I love a good, hot sandwich: slices of ham with melted cheese, slices of beef topped with seasoned gravy, or pulled pork smothered with barbecue sauce. This hearty sandwich can do double duty for lunch or dinner, at least that's what I'm telling myself this busy, fractured week, and employs the use of what is becoming my favorite appliance, the Crockpot.

This recipe, from allrecipes.com, with a few tweaks by me makes the perfect pulled pork sandwich, I think. I like mine smoky so added liquid smoke, and stirred in a bit more BBQ sauce than called for because I like mine extra juicy. Had I not used every last drop that I had on hand, I would have served more on the side. This and yesterday's hot potato salad made for a yummy fireside meal.

Texas Pulled Pork

Slightly adapted from Allrecipes

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast

1-1/2 cups barbecue sauce

2/3 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 Liquid Smoke

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 1/2 teaspoons dried thyme

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. In a separate bowl, stir together the brown sugar, yellow mustard, Worcestershire sauce, Liquid Smoke, chili powder, onion, garlic, and thyme. Pour mixture over pork. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

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.

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