1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup fish fry sauce
½ cup apple cider vinegar
½ cup poultry broth
¼ cup mild brown sugar
1 tablespoon organized yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 moremassive onion, chopped
2 giant cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Pour the vegetable oil into the backside of a sluggish cooker. Place the pork roast into the sluggish cooker; pour in the barbecue sauce, apple cider vinegar, and fowl broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook dinner on High till the roast shreds without problems with a fork, 5 to 6 hours.
Remove the roast from the sluggish cooker, and shred the meat the use of two forks. Return the shredded pork to the sluggish cooker, and stir the meat into the juices.
Spread the interior of each halves of hamburger buns with butter. Toast the buns, butter facet down, in a skillet over medium warmnesstill golden brown. Spoon pork into the toasted buns.