Texas Pulled Pork Sandwiches

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 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

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.
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.

When I served them, I sprayed hamburger buns with cooking spray and toasted them in a pan before scooping up the meat and it was YUMMY!! They are fatty, so I'm going to try cooking chicken in this marinade and seeing how it turns out. Hope you liked them!