Slow Cooker Texas Pulled Pork (Printer-Friendly)

Juicy slow-cooked pork with tangy sauce, shredded and piled high on toasted, buttered rolls.

# What You'll Need:

→ Meat

01 - 1 (4-pound) pork shoulder roast

→ Sauce and Liquid

02 - 1 cup barbecue sauce
03 - 1/2 cup apple cider vinegar
04 - 1/2 cup chicken broth
05 - 1 tablespoon prepared yellow mustard
06 - 1 tablespoon Worcestershire sauce

→ Seasoning

07 - 1/4 cup light brown sugar
08 - 1 tablespoon chili powder
09 - 1 1/2 teaspoons dried thyme

→ Vegetables and Aromatics

10 - 1 extra large onion, chopped
11 - 2 large cloves garlic, crushed

→ Cooking Preparation

12 - 1 teaspoon vegetable oil

→ Serving

13 - 8 hamburger buns, split
14 - 2 tablespoons butter, or as needed

# Steps to Follow:

01 - Pour vegetable oil into the bottom of the slow cooker to prevent sticking.
02 - Place pork shoulder roast into the slow cooker. Add barbecue sauce, apple cider vinegar, chicken broth, light brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, and dried thyme. Gently stir to distribute seasonings around the pork.
03 - Cover and cook on high for 5 to 6 hours or low for 10 to 12 hours until the pork is very tender and shreds easily with a fork.
04 - Remove the pork from the slow cooker and use two forks to shred into bite-sized pieces. Return the shredded pork to the slow cooker and stir thoroughly to coat with the cooking juices.
05 - Spread the interior sides of hamburger buns with butter. Place buns, buttered side down, in a skillet over medium heat until golden and toasted.
06 - Spoon generous portions of pulled pork onto the toasted buns and serve immediately.

# Extra Suggestions:

01 - For the most tender pulled pork, ensure the meat is cooked until it shreds effortlessly with a fork. Adjust cook time based on the size of your pork shoulder roast.
02 - Pulled pork can be refrigerated in an airtight container for up to four days, or frozen for up to six months.
03 - Reserve cooking juices to keep the shredded pork moist during storage and reheating.

Go Back