Pork Yummmmy Sandwiches

Pork Yummmmy Sandwiches 4-5 lb pork shoulder roast 1 1/2 c barbecue sauce 1/4 c brown sugar 1/2 c apple cider vinegar 1/2 c chicken broth 1 Tbsp Worcestershire sauce 1 Tbsp yellow mustard 1 Tbsp chili powder 3 tsp onion powder 4 clove minced garlic 2 tsp dried thyme 8 ciabatta rolls, split 3 Tbsp butter 2 c french’s fried onions 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 powder, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. 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. Spread the inside of both halves of ciabatta rolls with butter. In a skillet toast rolls, butter side down, until golden brown. In a small skillet heat French’s Fried Onions on low heat until hot and crispy. Spoon pork onto the toasted rolls (be sure to drain some of the sauce if needed, you don’t want a soggy roll :), add additional barbecue sauce if needed and top with onions.