Slow Cooker Texas Pulled Pork and Jamie O's Best Baby Potatoes

I found this recipe on allrecipes.com and have made it a couple times now. Very tasty, without all the heavy barbeque sauce! I like to toast the buns in the oven at 450 for a few minutes beforehand and serve it with coleslaw, either on top or the side. This particular time I made Jamie Oliver's new potatoes (yum!) which have some lemon and mint mixed in. Highly recommended!


Slow Cooker Texas Pulled Pork

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Jamie Oliver's Best Baby Potatoes

2 lb. baby potatoes
pinch of salt
3 pats butter
salt/pepper
5 sprigs of fresh mint, leaves chopped fine
juice from 1 lemon

Boil potatoes with a pinch of salt after scrubbing them clean. You should be able to insert a fork easily into one when they're done (about 10-15 minutes). Drain them in a colander; place in a bowl with butter, salt and pepper, mint, and lemon juice. Toss to coat.