Texas Pulled Pork

  • 1 x pork shoulder available from our Chiswick and Chelsea stores
  • 250ml of barbeque sauce
  • 120ml apple cider vinegar
  • 120ml chicken broth
  • 30g light brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chilli powder
  • 1 extra large onion chopped
  • 2 large cloves garlic crushed
  • 1 1/2 teaspoons dried thyme
  • Sesame topped buns
  1. For succulent pork that melts in your mouth, place your shoulder in a slow cooker.
  2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth. Add the brown sugar, yellow mustard, Worcestershire sauce, chilli powder, onion, garlic, thyme and stir.
  3. Cover and cook on high for approx 5-6 hours or until the pork shreds easily with a fork.
  4. Remove from the slow cooker and shred pork. Once shredded, return to the slow cooker and stir the meat into the sauce.
  5. Gently toast your buns, place a large spoon of your pulled pork on top and serve.