Slow Cooker Texas Pulled Pork Recipe

Here’s a flavorful, tender, and easy Slow Cooker Texas Pulled Pork recipe — perfect for sandwiches, tacos, or plating up with your favorite sides like slaw and baked beans. This version captures that bold, smoky, slightly sweet Texas-style flavor without needing a smoker.

🐖 Slow Cooker Texas Pulled Pork

🍽️ Serves: 8–10

🕐 Cook Time:

• Low: 8–10 hours

• High: 5–6 hours

🧂 Ingredients:

• 4–5 lb pork shoulder (pork butt), trimmed of excess fat

• 1 large onion, sliced

• 4 cloves garlic, minced

• 1 tbsp smoked paprika

• 1 tbsp chili powder

• 1 tbsp brown sugar

• 2 tsp ground cumin

• 1 tsp black pepper

• 1 tsp salt

• 1/2 tsp cayenne pepper (optional, for heat)

• 1 cup BBQ sauce (Texas-style, or your favorite)

• 1/2 cup apple cider vinegar

• 1/2 cup chicken broth or water

• 2 tbsp Worcestershire sauce

• 1 tbsp mustard (yellow or Dijon)

🔥 Instructions:

1. Mix the spice rub:
   In a small bowl, combine smoked paprika, chili powder, brown sugar, cumin, salt, pepper, and cayenne. Rub all over the pork.

2. Layer the slow cooker:
   Place the sliced onion and garlic in the bottom of the slow cooker. Set the seasoned pork on top.

3. Make the cooking liquid:
   In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, chicken broth, Worcestershire sauce, and mustard. Pour over the pork.

4. Slow cook:

   • Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fall-apart tender.

   • You should be able to shred it easily with two forks.

5. Shred & sauce:

   • Remove pork, shred it, and discard excess fat.

   • Skim fat from the cooking juices and return the shredded pork to the slow cooker.

   • Stir in more BBQ sauce if desired, and cook on Warm or Low for another 15–20 minutes to soak in flavor.

🍔 Serving Ideas:

• Classic Pulled Pork Sandwiches – on toasted buns with coleslaw

• Tacos or Burritos – with pickled onions and crema

• Texas BBQ Plate – with baked beans, cornbread, and potato salad

• Loaded Nachos or Fries – topped with cheese, jalapeños, and sour cream

🧊 Storage:

• Fridge: Up to 4 days in an airtight container

• Freezer: Freeze in portions for up to 3 months