Try this delicious slow-cooked Texas pulled pork on a buttered toasted roll

INGREDIENTS

1 Tbsp sunflower oil

1 pork shoulder (2 kg)

1 cup barbecue sauce

½ cup apple cider vinegar

½ cup chicken stock

¼ cup brown sugar

1 Tbsp mustard

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

1 large onion, chopped

3 cloves garlic, crushed

2 tsp dried thyme

8 round bread rolls, cut open and toasted

2 Tbsp butter

METHOD

Pour the 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, 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.

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.

Butter the rolls and toast them, butter side down, in a pan over medium heat until golden brown. Spoon the pork into the toasted rolls. Serve with coleslaw.