2 tsp vegetable oil
2 lbs pork shoulder roast
½ cup barbecue sauce
¼ cup apple cider vinegar
½ cup chicken broth
1 tbsp Worcestershire sauce
1 onion, chopped
¼ cup brown sugar
3 tsp chili powder
2 cloves garlic, minced
1 tsp thyme
1 pickle, sliced
4 eggs
¼ cup red cabbage
4 leaves lettuce
4 slices Swiss cheese
4 hamburger buns, cut into half
Coat the bottom of your crockpot with the vegetable oil and place the pork inside.
Pour in the barbecue sauce, apple cider vinegar, chicken broth, and Worcestershire sauce over the meat.
Mix in the onion, brown sugar, chili powder, garlic, and thyme. Cover and cook on high for around 4-5 hours, until the meat can be shredded with a fork.
Stack pickles, red cabbage, lettuce, and swiss cheese with the pulled pork on the hamburger buns.
Fry the eggs and place them on the pork before topping with the top bun. Serve warm.
Sugar: 31g
:
Calcium: 303mg
Calories: 615kcal
Carbohydrates: 57g
Cholesterol: 272mg
Fat: 23g
Fiber: 3g
Iron: 5mg
Potassium: 889mg
Protein: 43g
Saturated Fat: 10g
Sodium: 1115mg
Vitamin A: 1191IU
Vitamin C: 11mg
