This Slow-Cooker BBQ Pork Shoulder its perfect served hot for a special dinner or for a perfect pulled pork sadwich.
Author: Nectaria
Servings: 6-8
INGREDIENTS
1 (about 5 pound) pork shoulder roast
For the BBQ sauce
3 tablespoons olive oil
1 cup barbeque sauce
3/4 cup apple cider
1 chicken bouillon cube dissolved in ¼ cup hot water
3 tablespoons brown sugar
2 tablespoon prepared yellow mustard
3 tablespoon Worcestershire sauce
1 tablespoon white vinegar
1 teaspoon black pepper
2 medium size onions, chopped
5 large cloves garlic, crushed
1 tablespoon dried thyme
1 tablespoon sweet paprika powder
½ teaspoon cornstarch
INSTRUCTIONS
Slow Cooker:
Dry pork shoulder with a paper towel and place the pork roast into the slow cooker.
To make the BBQ sauce place all of the ingredients in a food processor and blend until well combined.
Pour the sauce over the pork shoulder and cook on low until meat is fork-tender but not yet completely falling apart, 8 – 10 hours.
If you don’t have a slow cooker:
If you don’t have a slow cooker you can make this recipe with and over roadster.
Follow the same instruction and bake in the oven, for 20 minutes to 220℃ without the lid and for 4 ½ -5 hours with the lid to 160℃, or until meat is tender.