I stole this recipe for slow cooker Texas pulled pork from the allrecipes.com app on my phone. I like this app because it is all home cooks that submit the recipes. You can adjust this recipe with a barbecue sauce of your choice and using the slow cooker makes it easy to cook it low and slow until the pork pulls apart.
Did you know? Barbecuing was discovered when early Spanish explorers landed on Haiti. “Barbecue” comes from the Spanish barbacoa, meaning “frame of sticks.” The Spanish used this word to describe the Haitian Indians’ method of grilling and smoking their meat outdoors on wooden racks over open fires. Spaniards introduced the zesty sauces of tomato and chili pepper to barbecuing that are prevalent today.² (see more trivia in the Trivia tab)
Pour 1 tbsp vegetable oil in bottom of slow cooker. Place 4 lb pork shoulder roast into slow cooker. (or if you can’t find a 4 lb roast, you can use a smaller roast and make up the pound difference with boneless pork chops. When I went shopping I could only find a 3 lb roast, everything else was smaller.)
pour in 1 cup barbecue sauce, ½ cup apple cider vinegar and ½ cup chicken broth
add ¼ cup light brown sugar, 1 tbsp prepared yellow mustard, 1 tbsp Worcestershire sauce, 1 tbsp chili powder and 1 ½ tsp thyme together in a small bowl
stir to combine
pour over roast, add 1 extra large chopped onion, and 2 cloves of crushed garlic
Cover and cook on HIGH until roast shreds easily with a fork, 5-6 hours. Remove roast from slow cooker and shred the meat using two forks.
Return shredded pork to slow cooker
stir the meat into the juices
Spread inside of both halves of the hamburger buns with butter. Toast butter side down in a skillet over medium heat until golden.
Spoon pork into toasted buns. You can add additional barbecue sauce when serving.
Slow Cooker Texas Pulled Pork
Easy slow cooker pulled pork. Cooks in a homemade sauce that you add your choice of barbecue sauce to. The finished pork is tender and juicy. Great for a sandwich that can be served with cooking juices or more barbecue sauce.
Ingredients
- 1 tbsp vegetable oil
- 4 lb pork shoulder roast
- 1 cup barbecue sauce
- ½ cup apple cider vinegar
- ½ cup chicken broth
- ¼ cup light brown sugar
- 1 tbsp prepared yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 1 extra large onion chopped
- 2 large cloves garlic crushed
- 1 ½ tsp dried thyme
- 8 hamburger buns split
- 2 tbsp butter
Instructions
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Pour vegetable oil in bottom of slow cooker. Place roast into slow cooker, pour in the barbecue sauce, apple cider vinegar and chicken broth. Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Cover and cook on HIGH until roast shreds easily with a fork, 5-6 hours.
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Remove roast from slow cooker and shred the meat using two forks. Return shredded pork to slow cooker and stir the meat into the juices.
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Spread inside of both halves of the hamburger buns with butter. Toast butter side down in a skillet over medium heat until golden. Spoon pork into toasted buns.
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Can also be cooked in slow cooker on LOW setting for 10 to 12 hours.
Recipe Notes
I use Russell’s Barbecue sauce; the sauce has a vinegar bite to it and is a thinner sauce, so it will not burn in the slow cooker. I mix the brown sugar, mustard, Worcestershire sauce, chili powder and thyme together in a small bowl, then add that to the slow cooker. I serve more Russell’s barbecue sauce on the side when eating; the cooking liquid is too thin to serve as a sauce.