Texas Style Slow Cooker Pulled Pork - cooking recipe

Ingredients

1 teaspoon vegetable oil
1 cup barbecue sauce (I use Bulls Eye)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup dark brown sugar
1 tablespoon prepared mustard (I use Grey Poupon)
1 tablespoon Worcestershire sauce
1 tablespoon hot chili powder
1 large onion, chopped
2 large garlic cloves (crushed)
1 1/2 teaspoons dried thyme
1 (4 lb) pork roast

Preparation

Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute
Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results.
Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices.
Pork is now ready to serve.
Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.