Slow Cooker Texas Pulled Pork
Experience the ultimate comfort food with this **Slow Cooker Texas Pulled Pork** recipe—a perfect blend of smoky, tangy, and slightly sweet flavors that will transport your taste buds straight to the Lone Star State. This dish features a tender, fall-apart pork shoulder infused with a savory spice rub of paprika, chili powder, and cumin, all slow-cooked to perfection with layers of apple cider vinegar, brown sugar, and Worcestershire sauce. The result? Juicy, flavorful shredded pork bathed in a rich, barbecue-infused sauce. With just 15 minutes of prep and the magic of a slow cooker, this recipe is ideal for busy weeknights or casual gatherings. Serve it piled high on warm, toasted buns for the ultimate pulled pork sandwich, paired with classic sides like coleslaw or pickles. Perfect for feeding a crowd or meal prepping, this Texas-inspired dish is as versatile as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless or bone-in)
- 1 Yellow onion, sliced
- 3 cloves Garlic cloves, minced
- 0.5 cups Apple cider vinegar
- 0.25 cups Brown sugar
- 2 teaspoons Paprika
- 1 teaspoon Smoked paprika (optional, for extra smoky flavor)
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Worcestershire sauce
- 1.5 cups BBQ sauce
- 0.5 cups Water
- 8 Hamburger buns or sandwich rolls
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together the paprika, smoked paprika (if using), chili powder, cumin, salt, and black pepper. Rub the spice mixture evenly over the pork shoulder.
Place the sliced onions and minced garlic at the bottom of the slow cooker, creating a flavorful base for the pork.
Place the pork shoulder on top of the onions and garlic.
In a separate bowl, whisk together the apple cider vinegar, brown sugar, Worcestershire sauce, BBQ sauce, and water. Pour the sauce mixture over the pork.
Cover the slow cooker with the lid and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the pork is fork-tender and easily shreds.
Once the pork is cooked, carefully remove it from the slow cooker and place it on a cutting board. Shred the meat using two forks, discarding any excess fat or bones.
Strain the cooking liquid to remove the onion and garlic solids. Return the shredded pork to the slow cooker and mix it with some of the strained liquid and additional BBQ sauce to taste. Let it warm through for 15–20 minutes on LOW.
Toast your hamburger buns or sandwich rolls if desired, and pile them high with the pulled pork.
Serve the slow cooker Texas pulled pork with your favorite sides, like coleslaw, pickles, or potato chips. Enjoy!
Nutrition Facts
Calories |
6227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.5 g | 483% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 9301 mg | 404% | |
| Total Carbohydrate | 339.6 g | 123% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 155.0 g | ||
| Protein | 372.8 g | 746% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 6851 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
