Pork roast, slow cooked with burgundy wine, beef bouillon, soy sauce, ginger, and thyme. The pork is then shredded and eaten on sandwich buns with BBQ sauce.


  • 1 pork shoulder (largest you can find that will fit in your slow-cooker)
  • 1/2 cup Burgundy wine
  • 1/4 cup low sodium soy sauce
  • 1/4 cup olive oil
  • 1 Tbsp beef bouillon
  • 1 Tbsp dried, minced onions
  • 1 1/2 Tbsp minced garlic (in the jar)
  • 1 1/2 Tbsp crushed thyme
  • 1 tsp ginger
  • 1 tsp salt
  • 1 tsp pepper
  • Your favorite BBQ sauce (I prefer sweet and smokey)

Step 1:

Place pork shoulder in a slow cooker, fat-side down.

Step 2:

In a medium bowl, mix wine, soy sauce, olive oil, bouillon, onions, garlic, thyme, ginger, salt, and pepper together. Pour over pork.

Step 3:

Cover and cook on low setting for 9 to 10 hours.

Step 4:

Remove bones from roast and as much of the fat layer as you can. Then with two forks, shred the pork into small pieces. The pork will be in a lot of juice.

Step 5:

Use tongs to grab pork out of slow cooker and let the juice drain before serving on hamburger buns with BBQ sauce.

About This Instructable



More by carriestrommen:Burgundy Au Jus Pulled Pork 
Add instructable to: