Slow Cooker Texas Pulled Pork

Sunday, July 3, 2011

Slow Cooker Texas Pulled Pork adapted from

This recipe is for 8 servings but I doubled it (plus a little more) to have about 20 servings.
1 tsp vegetable oil
1 (2lb) pork shoulder roast
1 cup bbq sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 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, crushed
1 1/2 tsps dried thyme
8 hamburger buns
1/8 cup butter

Directions:  Pour the vegetable oil into the bottom of a slow cooker.  Place the pork roast into the slow cooker; pour in the bbq 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.

Remove the roast from the slow cooker, shred the meat using two forks.  Return the shredded pork to the slow cooker, and stir the meat into the juices.

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.

-I didn't use brown sugar.
-I didn't toast the buns.

Here's what you'll need:

Chop up the onions

Chop the garlic. 

Pour the oil into the bottom of a slow cooker and lay the pork on top.

Pour the bbq sauce over the meat.

Add the rest of the ingredients.

I cooked it on 375 for about 4 hours and then I turned it down to 300 for another hour. 

Pull the pork from the cooker and shred it.

Put the shredded meat back into the sauce.  Turn it on low until ready to serve.

Here's what you'll end up with:
Our Thoughts:
Most of you probably don't know but I do not eat pork.  Funny then that I would make pork, right?  Well, Scott loves pork so when we have a family gathering I try to give it to him.

This sauce was so tasty.  Once again, if you have your own favorite bbq sauce then you could just use that.  I did use store-bought sauce but added a few extra ingredients to kick up the flavor.

When we pulled the pork out to shred it, it was some of the most tender meat I have ever seen.  This pork shoulder was "bone-in" and I literally just grabbed the meat and gently pulled the bones out.  It was that fall-apart.

Everyone went on and on about how much they liked it and there was hardly any left.  I know that it smelled delicious!

Hope you enjoy!


Chris said...

You are like me with fish. I have made two excellent fish dishes in the past few weeks and I didn't eat any of it. The rest of the family loves fish. I just can't do it. So I'll make it, take one bite to make sure it's right, and then spit it out. Odd? yeah, so sue me:)

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