Description
If you’re craving tender, juicy, fall-apart pulled pork with bold Texas-style flavor, this Slow Cooker Texas Pulled Pork is exactly what you need! With a smoky, slightly spicy rub and a rich, tangy sauce, this dish is perfect for sandwiches, tacos, or even served over rice. Best of all, your slow cooker does all the work, making this an effortless meal for any occasion!
Ingredients
- 4–5 pounds pork shoulder (pork butt)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 diced onion
- 3 minced garlic cloves
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1 cup barbecue sauce
Instructions
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Pat 4-5 pounds of pork shoulder dry with paper towels.
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In a small bowl, mix the following:
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2 tablespoons brown sugar
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2 teaspoons smoked paprika
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2 teaspoons chili powder
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
Rub this spice mix all over the pork.
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Place 1 diced onion and 3 minced garlic cloves in the bottom of the slow cooker.
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Add the seasoned pork shoulder on top.
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Pour in ½ cup apple cider vinegar, ¼ cup Worcestershire sauce, and 1 cup barbecue sauce.
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Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the pork is fork-tender.
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Remove the pork and shred it using two forks. Stir the shredded pork back into the juices to soak up the flavors.
Notes
- Low & Slow is best for the most tender pork.
- Don’t skip the rub, as it adds layers of flavor.
- Save the cooking juices to mix back into the shredded pork to keep it moist.
Nutrition
- Serving Size: 1/6 of recipe (approximately 4 ounces)
- Calories: 350
- Sugar: 12g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg