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Slow Cooker Texas Pulled Pork

Slow Cooker Texas Pulled Pork

There's something almost magical about walking into a house that smells like Slow Cooker Texas Pulled Pork has been doing its thing all day. This Texas-style pulled pork is the kind of recipe that earns you a reputation. It's smoky, tangy, deeply savory, and tender enough to fall apart at the gentlest touch. Best of all? Your slow cooker does the heavy lifting while you go about your day.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 14 minutes
Servings 8

Ingredients
  

  • vegetable oil
  • bone-in pork shoulder roast
  • barbecue sauce (bottled)
  • apple cider vinegar
  • chicken broth
  • brown sugar (light)
  • yellow mustard
  • Worcestershire sauce
  • chili powder
  • onion, chopped
  • garlic, minced
  • dried thyme
  • hamburger buns
  • butter (for toasting buns)

Instructions
 

  • Gather and prep all ingredients — chop the onion, mince the garlic, and measure out your sauces and seasonings before you begin.
    2. Pour the vegetable oil into the bottom of your slow cooker and spread it around to coat the surface.
    3. Place the pork shoulder roast into the slow cooker. Pour in the barbecue sauce, apple cider vinegar, and chicken broth.
    4. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, garlic, and dried thyme. Stir everything around the edges to combine.
    5. Cover and cook on Low for 10–12 hours or on High for 5–6 hours, until the pork shreds easily when pressed with a fork.
    6. Transfer the pork to a cutting board and shred using two forks, pulling the meat apart into rough, satisfying pieces.
    7. Return the shredded pork to the slow cooker and stir it through the juices until every strand is well coated.
    8. Butter the cut sides of each hamburger bun. Toast them butter-side down in a skillet over medium heat until golden and slightly crisp.
    9. Pile the pulled pork generously onto the toasted buns and serve immediately.

Notes

  • Don't lift the lid during cooking — each peek extends your cook time.
  • For a richer flavor, sear the pork shoulder in a hot skillet before placing it in the slow cooker.
  • If the sauce is too thin at the end, remove the pork, set the slow cooker to High with the lid off for 20–30 minutes to reduce, then stir the meat back in.
  • Leftovers keep in the fridge for up to 4 days or in the freezer (with juices) for up to 3 months.
  • This recipe tastes even better the next day — great for meal prep!
 

Nutrition Facts

  • Calories: 528
  • Total Carbohydrate: 46g
  • Dietary Fiber: 3g
  • Total Sugars: 17g
  • Protein: 32g
  • Total Fat: 23g
  • Saturated Fat: 9g
  • Cholesterol: 98 mg
  • Vitamin C: 5mg
  • Sodium: 803 mg
  • Calcium: 119 mg
  • Iron: 3mg
  • Potassium: 606 mg