A Texas-style pulled pork slow cooker masterpiece awaits, featuring tender, juicy pork infused with aromatic spices and rich flavors. This Simple Pulled Pork Slow Cooker creation transforms each bite into a succulent adventure perfect for a Pulled Pork Sandwich. Easy, it delivers irresistible tang and comforting warmth in each forkful.

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I love making my Slow Cooker Texas Pulled Pork recipe. I start with 4 to 5 lbs of pork shoulder cut into big chunks and season it with kosher salt, freshly ground black pepper, chili powder, smoked paprika, garlic powder, onion powder, and ground cumin.

I then add a large amount of flavor by tossing in a thinly sliced large onion and four minced garlic cloves. For the liquid base, I mix together 1/2 cup apple cider vinegar, 1 cup beef broth, 1/4 cup Worcestershire sauce, and 2 tbsp brown sugar.

I sometimes add 1/2 cup BBQ sauce for an extra kick. Cooking all these ingredients low and slow makes the meat fall apart so easily and retains all its Texas-style juicy tenderness.

This is a simple and reliable recipe for those who love slow cooker barbecue pulled pork sandwiches or any variation of pulled pork crock/dish you might fancy. Enjoy the hearty richness in every bite!

Why I Like this Recipe

I like this recipe for a bunch of different reasons. First, I love the way the spice rub really brings out the flavor of the pork. I mean, after you season it with salt, pepper, chili powder, smoked paprika, garlic and onion powder, and cumin, the pork has such a bold taste that makes it super appetizing.

Second, I like the fact that cooking it low and slow makes the meat so tender. The onions and garlic at the bottom of the slow cooker help the pork soak up all the juicy flavors as it cooks over several hours. It’s just amazing how fall-apart tender it gets.

Third, the mix of apple cider vinegar, beef broth, Worcestershire sauce, and brown sugar gives the dish a perfect balance of tangy and sweet. I really appreciate how this combination adds a depth of flavor that makes every bite interesting.

Lastly, I enjoy how versatile it is. I can eat this Texas pulled pork on sandwiches, in tacos, or even over rice, and it always tastes great no matter how I serve it. It’s a simple recipe that packs a lot of flavor and makes me feel like I really nailed the cooking process.

Ingredients

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Pork Shoulder: Rich protein source with healthy fats that keep meat tender and flavorful.
Chili Powder: Adds bold, spicy kick with antioxidants; boosts flavor and overall aroma.
Apple Cider Vinegar: Offers tangy sourness that brightens the dish and tenderizes the meat.
Worcestershire Sauce: Infuses savory umami with subtle sweetness for a well-rounded depth.
Brown Sugar: Gives a touch of caramel sweetness balancing heat from spices perfectly.
Garlic and Onion: Garlic offers potent flavor and helps fight inflammation; onion adds natural sweetness and depth.
Beef Broth: Provides moisture and savory base making the pork extra juicy and tender.
Smoked Paprika: Enhances smoky flavor with a mild heat, rounding out the spice blend perfectly.
Kosher Salt: Enhances all flavors and helps tenderize the pork for improved texture.

Ingredient Quantities

4 to 5 lbs pork shoulder (pork butt), trimmed and cut into big chunks

1 tbsp kosher salt

1 tsp freshly ground black pepper

2 tbsp chili powder

1 tbsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 large onion, thinly sliced

4 garlic cloves, minced

1/2 cup apple cider vinegar

1 cup beef broth (or chicken broth if you prefer)

1/4 cup Worcestershire sauce

2 tbsp brown sugar

Optional: 1/2 cup BBQ sauce for extra flavor

How to Make this

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1. First, pat the pork shoulder pieces dry and then rub them all over with kosher salt, black pepper, chili powder, smoked paprika, garlic powder, onion powder, and cumin.

2. Next, lay the thinly sliced onion and minced garlic at the bottom of your slow cooker.

3. Put the seasoned pork chunks on top of the onions so they soak up all that flavor.

4. In a separate bowl, mix the apple cider vinegar, beef broth (or chicken broth if you like), Worcestershire sauce, brown sugar, and if you want extra flavor, the BBQ sauce.

5. Pour this liquid mixture evenly over the pork in the slow cooker.

6. Cover the slow cooker and let it cook on low for about 8 to 10 hours, or on high for around 4 to 5 hours until the pork gets really tender.

7. When the pork is done, take it out and shred it using two forks, but be careful because it’ll be hot.

8. Return the shredded pork into the slow cooker so it can mix properly with all the juices.

9. Let it cook on high for another 15 or 20 minutes so the flavors meld together.

10. Serve warm on sandwiches, tacos, or over rice and enjoy your delicious Texas pulled pork!

Equipment Needed

1. Slow cooker
2. Cutting board
3. Chef’s knife
4. Paper towels
5. Mixing bowl
6. Measuring spoons
7. Measuring cups
8. Two forks for shredding the pork
9. A large spoon for stirring the juices

FAQ

Q: Can I sear the pork before slow cooking it?

A: Sure, searing isnt required but it does help to lock in more flavor. You'll get a deeper taste if you sear it on each side first.

Q: Do I have to use pork shoulder?

A: Pork shoulder works best because it keeps moist, but if you only got pork loin be carefull cause it might turn out a bit dry.

Q: How long should I cook the pork in the slow cooker?

A: Cook it on low for about 8 hours or high for around 4 to 5 hours. Just make sure its super tender and easy to pull apart.

Q: Can i add extra BBQ sauce?

A: Yeah you can, the recipe even suggests adding 1/2 cup of BBQ sauce if you like it with a sweeter and smokier taste.

Q: Will leftovers freeze well?

A: Definitely, this pulled pork freezes great for up to 3 months. Just be sure to reheat it slowly to keep its texture.

Slow Cooker Texas Pulled Pork Recipe Substitutions and Variations

If you dont have kosher salt on hand, sea salt works just as fine; just use the same measurement.
If beef broth isnt available, you can swap in chicken broth or even vegetable broth for a slightly different flavor.
If apple cider vinegar is missing from your pantry, white wine vinegar with a pinch of sugar is a good alternative.
Instead of Worcestershire sauce, try a mix of soy sauce and a squeeze of lemon juice for that tangy kick.
If you run out of brown sugar, honey or maple syrup may be used instead, using equal amounts for a touch of natural sweetness.

Pro Tips

1. Try browning the pork chunks in a hot pan for a few minutes before adding them to the slow cooker. It might seem like an extra step but it really deepens the flavor and helps create a slight caramelization on the meat.

2. If you want the pork extra juicy, let it rest in the juices for a little while after shredding it. That way all those tasty juices get absorbed back into the meat, making each bite super tender.

3. Play around with the liquid mix. For instance, you can swap some of the broth out for a splash of your favorite beer or even cola to add a subtle complexity without messing up the overall flavor profile.

4. The onions and garlic at the bottom are more than just a base – try adding a couple of bay leaves or a sprinkle of dried herbs there too. It boosts the aroma and overall taste without making it feel too complicated.

Slow Cooker Texas Pulled Pork Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Slow cooker
2. Cutting board
3. Chef’s knife
4. Paper towels
5. Mixing bowl
6. Measuring spoons
7. Measuring cups
8. Two forks for shredding the pork
9. A large spoon for stirring the juices

Ingredients

4 to 5 lbs pork shoulder (pork butt), trimmed and cut into big chunks
1 tbsp kosher salt
1 tsp freshly ground black pepper
2 tbsp chili powder
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 large onion, thinly sliced
4 garlic cloves, minced
1/2 cup apple cider vinegar
1 cup beef broth (or chicken broth if you prefer)
1/4 cup Worcestershire sauce
2 tbsp brown sugar
Optional: 1/2 cup BBQ sauce for extra flavor

Directions

First, pat the pork shoulder pieces dry and then rub them all over with kosher salt, black pepper, chili powder, smoked paprika, garlic powder, onion powder, and cumin.
Next, lay the thinly sliced onion and minced garlic at the bottom of your slow cooker.
Put the seasoned pork chunks on top of the onions so they soak up all that flavor.
In a separate bowl, mix the apple cider vinegar, beef broth (or chicken broth if you like), Worcestershire sauce, brown sugar, and if you want extra flavor, the BBQ sauce.
Pour this liquid mixture evenly over the pork in the slow cooker.
Cover the slow cooker and let it cook on low for about 8 to 10 hours, or on high for around 4 to 5 hours until the pork gets really tender.
When the pork is done, take it out and shred it using two forks, but be careful because it’ll be hot.
Return the shredded pork into the slow cooker so it can mix properly with all the juices.
Let it cook on high for another 15 or 20 minutes so the flavors meld together.
Serve warm on sandwiches, tacos, or over rice and enjoy your delicious Texas pulled pork!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.