Easy Pulled Pork bun


  • 1 teaspoon vegetable oil
  • 1.5kg pork shoulder roast
  • 1 cup St. Louis spare rib sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken stock
  • 1/4 cup light brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon chili powder
  • 1 extra large onion, chopped
  • 1 teaspoons dried thyme
  • 8 buttered hamburger rolls, split

Cooking Instructions

  1. Pour the vegetable oil into of a heavy based pot. Add the pork roast; pour in the St. Louis spare rib sauce, apple cider vinegar, and chicken stock. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme.
  2. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  3. Remove the roast from the pot, and shred the meat using two forks. Return the shredded pork to the pot, and stir the meat into the juices.
  4. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a pan over medium heat until golden brown.
  5. Spoon the shredded pork into the buttered rolls. Enjoy!