Get ready to indulge in a mouthwatering dish with this slow cooker Texas pulled pork recipe. This recipe promises tender, flavorful pork that practically melts in your mouth. Perfect for gatherings or a comforting family meal, this pulled pork is sure to be a hit.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Pork shoulder is the star of the dish, and you’ll want to ensure it’s trimmed of excess fat. Apple cider vinegar and Worcestershire sauce might not be in every kitchen, but they add essential tang and depth to the flavor. Make sure to grab these if you don’t already have them.

Ingredients for Slow Cooker Texas Pulled Pork Recipe
Pork shoulder: The main protein of the dish, providing rich and tender meat when slow-cooked.
Barbecue sauce: Adds a smoky, sweet, and tangy flavor to the pork.
Apple cider vinegar: Provides acidity to balance the sweetness and enhance the overall flavor.
Chicken broth: Adds moisture and depth to the cooking liquid.
Brown sugar: Sweetens the sauce and helps to caramelize the pork.
Yellow mustard: Adds a tangy and slightly spicy note to the sauce.
Worcestershire sauce: Enhances the umami flavor of the dish.
Chili powder: Adds a mild heat and depth of flavor.
Onion: Provides sweetness and a savory base to the sauce.
Garlic: Adds aromatic depth and a slight pungency.
Salt: Enhances all the flavors in the dish.
Black pepper: Adds a mild heat and enhances the overall flavor profile.
Technique Tip for This Recipe
To ensure the pork shoulder absorbs maximum flavor, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This step caramelizes the exterior, adding depth to the final dish. Additionally, for a more intense flavor, let the barbecue sauce mixture marinate with the pork overnight in the refrigerator before cooking.
Suggested Side Dishes
Alternative Ingredients
pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar texture and fat content, making it a good alternative for slow-cooked dishes.
barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to barbecue sauce, though it has a slightly different profile.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity level and can provide a comparable tangy flavor.
chicken broth - Substitute with vegetable broth: Vegetable broth can replace chicken broth while maintaining the dish's moisture and adding a subtle flavor.
brown sugar - Substitute with honey: Honey can provide the same sweetness and a bit of extra moisture, though it will add a slightly different flavor.
yellow mustard - Substitute with dijon mustard: Dijon mustard has a similar tangy flavor but is slightly more refined and less sharp.
worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be saltier and less complex.
chili powder - Substitute with paprika: Paprika can provide a similar color and a mild heat, though it lacks the complexity of chili powder.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, making them a good alternative to onions.
garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it will be less fresh and aromatic.
salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor, though it will also add moisture.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, being more earthy and less pungent.
Other Alternative Recipes
How To Store / Freeze Your Pulled Pork
- Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
- Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. Make sure to include some of the sauce to keep the meat moist.
- Label the containers or bags with the date and contents. This will help you keep track of how long the pulled pork has been stored.
- Store the pulled pork in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
- When ready to reheat, thaw frozen pulled pork in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
- Reheat the pulled pork in a saucepan over medium heat, adding a bit of chicken broth or barbecue sauce if needed to keep it moist. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
- For a quick meal, consider portioning the pulled pork into individual servings before freezing. This makes it easy to grab just the right amount for a sandwich or a topping for salads and baked potatoes.
- If you prefer a crispy texture, spread the pulled pork on a baking sheet and broil it for a few minutes after reheating. This adds a delightful crunch to the tender meat.
- Use any leftover pulled pork creatively in other dishes like tacos, nachos, or even omelets. The versatility of this dish makes it a great addition to various recipes.
How To Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20-30 minutes until warmed through.
Use a stovetop method by placing the pulled pork in a saucepan over medium heat. Add a splash of chicken broth or barbecue sauce to keep it moist. Stir occasionally until the pork is heated thoroughly.
For a quick and easy method, use the microwave. Place the pulled pork in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power in 1-minute intervals, stirring in between, until the pork is hot.
If you have a sous vide machine, place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 165°F (74°C) and heat for about 45 minutes to an hour.
Reheat the pulled pork in a slow cooker. Place the pork back in the slow cooker, add a bit of chicken broth or barbecue sauce, and set it to low for 1-2 hours until it’s warmed through.
Essential Tools for This Recipe
Slow cooker: This is the main appliance used to cook the pork shoulder slowly, ensuring it becomes tender and flavorful.
Mixing bowl: Used to combine the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, chopped onion, minced garlic, salt, and pepper.
Measuring cups: Essential for accurately measuring the barbecue sauce, apple cider vinegar, and chicken broth.
Measuring spoons: Used to measure out the mustard, Worcestershire sauce, chili powder, salt, and pepper.
Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.
Chef's knife: Used to chop the onion and mince the garlic.
Tongs: Handy for placing the pork shoulder into the slow cooker and removing it once cooked.
Forks: Used to shred the cooked pork shoulder into fine pieces.
Serving spoon: Useful for mixing the shredded pork with the sauce in the slow cooker and serving the finished dish.
Buns: If serving the pulled pork on buns, these will be needed to complete the dish.
How to Save Time on This Recipe
Prepare ingredients in advance: Chop the onion and mince the garlic the night before to save time in the morning.
Use pre-made barbecue sauce: Opt for a high-quality store-bought barbecue sauce to cut down on prep time.
Set and forget: Utilize the slow cooker's timer function so you can go about your day without worrying about the cooking process.
Shred efficiently: Use a hand mixer to quickly shred the pork shoulder instead of using forks.
Serve simply: Serve the pulled pork on buns for an easy and quick meal.

Slow Cooker Texas Pulled Pork Recipe
Ingredients
Main Ingredients
- 4 pounds Pork Shoulder trimmed of excess fat
- 1 cup Barbecue Sauce
- ½ cup Apple Cider Vinegar
- ½ cup Chicken Broth
- ¼ cup Brown Sugar
- 1 tablespoon Yellow Mustard
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Chili Powder
- 1 large Onion chopped
- 2 large Garlic Cloves minced
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- 1. Place the pork shoulder in the slow cooker.
- 2. In a bowl, mix together the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, chopped onion, minced garlic, salt, and pepper.
- 3. Pour the mixture over the pork shoulder in the slow cooker.
- 4. Cover and cook on low for 8 hours or until the meat is tender and easily shredded.
- 5. Remove the pork from the slow cooker and shred it using two forks.
- 6. Return the shredded pork to the slow cooker and mix it with the sauce.
- 7. Serve the pulled pork on buns or as desired.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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