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Slow Cooker Texas Pulled Pork

Slow Cooker Texas Pulled Pork

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cmccreight

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
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Reviews

LOACHIE
2044
11/23/2009

Perfect! Followed the recipe to a T and it was great. There were a TON of leftovers. I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.

KrisMarie
877
7/2/2009

Absolutely delicious!!! I would give this one 10 stars! I cooked on low for 10 hours, then shredded and kept it on warm for a couple more hours. I am seriously keeping this recipe forever. This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. You can't stop eating this.

ORNURSE
751
5/26/2009

I pulled 40 lbs. of pork using this recipe for my son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.