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)
Place pork shoulder in a slow cooker, fat-side down.
In a medium bowl, mix wine, soy sauce, olive oil, bouillon, onions, garlic, thyme, ginger, salt, and pepper together. Pour over pork.
Cover and cook on low setting for 9 to 10 hours.
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.
Use tongs to grab pork out of slow cooker and let the juice drain before serving on hamburger buns with BBQ sauce.