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10 minutes
480 minutes
490 minutes
- 1 (3 pound) boneless pork shoulder roast
- 1 cup ketchup
- 0.5 cup firmly packed brown sugar
- 0.25 cup apple cider vinegar
- 1 (1 ounce) envelope dry onion soup mix (such as Lipton®)
- 1 tablespoon hot sauce, or to taste
- 10 hamburger buns, split
- Add the pork roast to the slow cooker. Combine ketchup, brown sugar, vinegar, onion soup mix, and hot sauce in a bowl, then pour the mixture over the pork, ensuring it is coated evenly.
- Slow cook for 8 to 10 hours (or on High for 4 to 6 hours). Shred pork using two forks and serve on hamburger buns.
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