Ingredients:

  • 1 pork shoulder roast (3-4 pounds)
  • 1 cup barbecue sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken stock
  • 1/4 cup maple syrup
  • 1 tbsp. mustard
  • 1 tbsp. worcestershire
  • 1 tbsp. chili powder
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • Salt and pepper to taste

Directions:

  1. Add all ingredients to crock pot, cover and cook on high, 4-6 hours until pork shreds easily
  2. Remove the roast from the slow cooker and shred the meat using two forks.
  3. Return the shredded pork to the slow cooker and stir the meat into the sauce.