Servings |
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Ingredients
- 4-5 lb Pork shoulder roast
- 2 cups BBQ sauce
- ½ cup Apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp. Thyme
- 1 ½ tbsp. Chili powder
- 2 cloves minced garlic
- 2 tbsp. Worcestershire sauce
- salt and pepper to taste
Ingredients
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Instructions
- Place all of the ingredients except the salt, pepper and pork into the crockpot, and stir to combine them well.
- Season the pork shoulder roast with salt and pepper to taste.
- Place the pork roast into the crockpot and turn it several times to coat it in the sauce.
- Cook the pork on high temperature for 6 hours.
- Remove the pork from the crockpot, shred with a fork, and return to the sauce until serving.
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Joscelyn, Owner of Mami of Multiples & Mami Innovative Media
Joscelyn Ramos Campbell has more than a decade of experience as an award-winning former federal government public relations executive under the Bush and Obama administrations.
The “super-connected power mom“ was recently named by Latina Magazine as one of “The 10 Best Latina Mommy Bloggers on the Web“; by CBS News as one of the “Top Bloggers in the Business“; by NBC Latino Work-Life Balance series as a “Top Latina Mom Blogger“; an Empowering Latina in the Marketing Field; by CNBC.com as a Top Latino Social Media Stars and Leading Hispanic Bloggers.
She is the owner of Mami Innovative Media and founder of Mami of Multiples, one of the nation’s leading Latina American parenting and lifestyle sites offering resources and helpful tips for families. She is a nationally syndicated Parenting Columnist and co-hosts a Talk Radio Show.
Joscelyn is a public speaker, military wife and mother to a teen son and identical twin boys. Connect with Joscelyn at @JoscelynRC & @InnovativeTalk.
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