Slow Cooker Texas Pulled Pork Recipe

PORK SHOULDER: This is the main part of the dish, a cut of meat that becomes super tender when cooked slowly.

BARBECUE SAUCE: Adds a sweet and tangy flavor that’s classic for pulled pork.

APPLE CIDER VINEGAR: Gives a little zing and helps balance the sweetness.

CHICKEN BROTH: Keeps the pork moist and adds a mild savory taste.

BROWN SUGAR: Sweetens the sauce and helps create a rich flavor.

YELLOW MUSTARD: Adds a bit of sharpness and depth.

WORCESTERSHIRE SAUCE: Brings a complex, savory flavor that enhances the meat.

CHILI POWDER: Gives the dish a mild spicy kick.

ONION: Adds sweetness and texture when cooked down.

GARLIC: Brings a warm, aromatic flavor.

CAYENNE PEPPER: Adds heat, so use less if you don’t like spicy food.

SALT: Enhances all the flavors.

BLACK PEPPER: Adds a little sharpness and spice.

One of the most important steps in this Slow Cooker Texas Pulled Pork Recipe is shredding the pork after it’s cooked. Getting the pork shredded just right makes it easier to mix with the sauce and helps the flavors soak in better. Here’s how to do it without making a mess or getting frustrated:

1. First, take the cooked pork shoulder out of the slow cooker and place it on a large plate or cutting board. Make sure it’s cool enough to handle but still warm.
2. Grab two forks—one in each hand. Use one fork to hold the meat steady.
3. With the other fork, start pulling the pork apart by scraping it away from the main piece. Try to pull the meat into thin, bite-sized strands.
4. Keep going until the whole piece is shredded. Don’t worry if some chunks are bigger than others—that’s part of the charm!

Shredding the pork like this helps the barbecue sauce and spices get into every little piece, making each bite juicy and full of flavor. If you skip this step or don’t shred it well, the sauce might just sit on top instead of mixing in, and that can make the pulled pork taste less exciting.

When I first tried shredding pork, I used just one fork and ended up with big chunks that didn’t soak up the sauce well. Using two forks made a huge difference and made the whole process feel easier and even kind of fun. A little tip: if the pork is too hot to handle, you can let it cool for a few minutes or use kitchen towels to protect your hands. Once shredded, putting the pork back into the slow cooker to soak up the sauce for a bit really brings out the best taste.

• boneless pork shoulder - Substitute with boneless pork loin: Pork loin is leaner and will result in a slightly less fatty dish, but it will still shred well and absorb flavors.

• barbecue sauce - Substitute with ketchup and liquid smoke: Mix ketchup with a few drops of liquid smoke to mimic the smoky, tangy flavor of barbecue sauce.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity and can be used in the same quantity.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for those avoiding meat products.

• brown sugar - Substitute with honey: Honey adds sweetness and a bit of complexity, though it will slightly alter the flavor profile.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a more complex flavor but will still provide the necessary tang.

• worcestershire sauce - Substitute with soy sauce and a dash of lemon juice: Soy sauce provides the umami flavor, and lemon juice adds the tanginess.

• chili powder - Substitute with paprika and cumin: A mix of paprika and cumin can replicate the smoky and slightly spicy flavor of chili powder.

• chopped onion - Substitute with shallots: Shallots have a milder flavor but will still provide the necessary aromatic quality.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes will provide a similar heat level and can be adjusted to taste.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but will still add the necessary heat and depth.

• Allow the pulled pork to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy meat and potential bacterial growth.
• Transfer the shredded pork and its sauce into airtight containers. For best results, use containers that are appropriately sized to minimize air space.
• Label each container with the date and contents. This is especially helpful if you plan to store multiple batches or other leftovers in your fridge or freezer.
• Store the containers in the refrigerator if you plan to consume the pulled pork within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the containers in the freezer. The pulled pork can be frozen for up to 3 months without significant loss of flavor or texture.
• If you prefer portion control, consider dividing the pulled pork into smaller, single-serving containers or freezer bags. This makes reheating more convenient and reduces waste.
• When using freezer bags, remove as much air as possible before sealing. This helps prevent freezer burn and keeps the pulled pork tasting fresh.
• To reheat, thaw the pulled pork in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the meat.
• Reheat the pulled pork in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even warming.
• If the pulled pork appears dry during reheating, add a splash of chicken broth or barbecue sauce to restore moisture and enhance flavor.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-30 minutes or until the pork is warmed through. Stir occasionally to ensure even heating.

• Stovetop Method: Heat a skillet over medium heat. Add the pulled pork and a splash of chicken broth or barbecue sauce to keep it moist. Stir frequently and heat until the pork is thoroughly warmed, usually about 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Add a small amount of chicken broth or barbecue sauce to prevent it from drying out. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the pork is hot.

• Slow Cooker Method: If you have the time, the slow cooker is a great way to reheat pulled pork. Place the pork back in the slow cooker and set it to low. Add a bit of chicken broth or barbecue sauce to keep it moist. Heat for 1-2 hours, stirring occasionally, until the pork is thoroughly warmed.

• Sous Vide Method: For a gourmet touch, place the pulled pork in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in a sous vide water bath set to 165°F (74°C). Heat for about 45 minutes to an hour. This method ensures the pork remains juicy and flavorful.

• Steaming Method: Place the pulled pork in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 10-15 minutes, or until the pork is heated through. This method helps retain moisture and keeps the pork tender.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking for many hours.

• Mixing bowl: A large bowl used to combine ingredients together thoroughly.

• Measuring cup: A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Utensils used to measure an amount of an ingredient, either liquid or dry, when cooking.

• Knife: A tool with a sharp blade used for chopping or slicing ingredients.

• Cutting board: A durable board on which to place material for cutting.

• Forks: Utensils used to shred the cooked pork shoulder into smaller pieces.

• Mixing spoon: A large spoon used to mix ingredients together.

• Serving dish: A dish used to serve the shredded pork once it is ready.

Prepare the sauce in advance: Mix the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, worcestershire sauce, chili powder, chopped onion, minced garlic, cayenne pepper, salt, and black pepper the night before.

Use pre-chopped ingredients: Buy pre-chopped onions and pre-minced garlic to save prep time.

Set it and forget it: Utilize the slow cooker's timer function to start cooking while you're away.

Shred with ease: Use a hand mixer to quickly shred the pork instead of using forks.