Slow Cooker Texas Pulled Pork Sliders

July 15, 2021

Slow Cooker Texas Pulled Pork Sliders


2 packages MYBREAD® Dinner Rolls
4 pound pork shoulder roast
1 teaspoon vegetable oil
1 cup barbecue sauce
½ cup apple cider vinegar
½ cup gluten-free chicken broth
¼ 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 ½ teaspoons dried thyme
2 tablespoons butter
Pickle Chips



Pour the vegetable oil into the bottom of a slow cooker.

Place the pork roast into the slower 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, 5-6 hours. 

Remove the roast from the slower cooker.

Shred the meat using two forks.

Return the shredded pork to the slow cooker, and stir the meat into the juices.

Cut MYBREAD Dinner Rolls in half.

Spread the inside of both halves of rolls wit butter. 

Toast the buns, butter side down, in a skillet over medium heat until golden brown.

Spoon a generous amount of pulled pork into the toasted rolls. 

Top with coleslaw and pickle chips.



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