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–+ servings

Slow Cooker Texas Pulled Pork

This pulled pork recipe braises a pork shoulder in a tangy barbecue sauce in the slow cooker until fall-apart tender, perfect for sandwiches and dinner gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Southwestern
Ingredients Method

Ingredients
  

  • 1 4–5 lb pork shoulder (Boston butt), trimmed
  • 2 teaspoons vegetable oil
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 2 cups tangy barbecue sauce
  • ¼ cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3–4 minutes per side.
  2. Transfer the seared pork to the slow cooker. Scatter the sliced onions and minced garlic around the meat.
  3. In a bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, chili powder, smoked paprika, salt, and pepper.
  4. Pour the sauce mixture over the pork, ensuring it’s well coated on all sides.
  5. Cover and cook on Low for 5 hours, or until the pork is fall-apart tender and easily shredded with two forks.
  6. Once done, remove the pork to a cutting board. Let it rest for 5 minutes, then shred with forks, discarding any excess fat.
  7. Return the shredded pork to the slow cooker and stir into the sauce, warming through for an additional 10 minutes.
  8. Serve the Texas pulled pork on toasted buns, topped with coleslaw or pickles for a classic barbecue experience.
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