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–+ servings
white pot with bbq pulled pork

Slow Cooker Texas Pulled Pork

One bite of my Slow Cooker Texas Pulled Pork and you'll what took you so long to make this barbecued taste of heaven. The secret to cooking amazing pulled pork is letting it cook low and slow and the good news is that using a slow cooker will take all the work out of making my deliciously tender perfect pulled pork.
5 from 85 votes
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Entree
Cuisine American
Servings 8
Calories 350 kcal

Equipment

Ingredients
 
 

  • 4 lb boneless pork shoulder roast
  • 1 ½ cups barbeque sauce
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • ¼ cup brown sugar light or dark
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • ½ teaspoon black pepper
  • 2 cups onion chopped
  • 2 cloves garlic finely chopped

Instructions
 

  • Add the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, garlic, onion, black pepper and chili powder into the slow cooker and mix them together.
  • Add the pork roast to the slow cooker and roll the roast in the mixture to coat it with the seasonings
  • Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  • Allow the pork to cool for a few minutes so it's easier to handle.
  • While the pork is cooling, transfer the cooking liquids to a small saucepan. Make sure to pull off any excessive fat that is on top of the sauce.
  • Reduce the barbecue sauce over medium heat until it thickens and reseason the barbecue sauce as needed.
  • Using two forks, pull the pork from the roast into small shreds. Don't let the pork cool too much or it won't shred as easily.
    There is a fine line between allowing the pork to rest and pulling the pork. You want to give the pork roast 20-30 minutes to rest so the juices flow back into the meat. But waiting too long will make it more difficult to shred.
  • Add the barbecue sauce to the pork and serve it topped with cole slaw and kosher pickle chips on a toasted brioche bun.

Nutrition

Calories: 350kcalCarbohydrates: 34gProtein: 28gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 93mgSodium: 781mgPotassium: 721mgFiber: 2gSugar: 27gVitamin A: 430IUVitamin C: 5mgCalcium: 62mgIron: 3mg
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