Here’s a simple and delicious recipe for Slow Cooker Texas Pulled Pork—tender, flavorful, and perfect for sandwiches or tacos:
Ingredients (Serves 6–8)
- 3–4 lbs (≈1.4–1.8 kg) pork shoulder (also called pork butt), trimmed
- 1 cup barbecue sauce (plus extra for serving)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: 1/4 tsp cayenne pepper for heat
Instructions
- Prepare the Pork
- Mix brown sugar, paprika, chili powder, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl.
- Rub the spice mix all over the pork shoulder.
- Add to Slow Cooker
- Place pork in the slow cooker.
- Pour in barbecue sauce, apple cider vinegar, and chicken broth.
- Cook Slowly
- Cover and cook on low for 8–10 hours or high for 4–6 hours, until pork is very tender and easily shreds with a fork.
- Shred the Pork
- Remove pork from slow cooker and shred with two forks.
- Return shredded pork to the slow cooker and mix with the sauce.
- Serve
- Serve on sandwich buns, tortillas, or over rice.
- Add extra barbecue sauce, pickles, or coleslaw if desired.
💡 Tips
- Make ahead: Pulled pork freezes well—cook extra for easy meals later.
- Extra flavor: Let pork marinate in the rub overnight before slow cooking.
- Thicker sauce: If the sauce is too thin, remove pork and reduce the liquid in a saucepan over medium heat for 5–10 minutes.
If you want, I can also give a Texas-style dry rub version that skips extra sauce until serving for a more authentic smoky flavor.
Do you want that version?
