If you’re craving smoky, tender pulled pork without spending all day tending a smoker, this Slow Cooker Texas Pulled Pork delivers all the bold barbecue flavor with minimal effort.
The pork shoulder slowly cooks in a rich, tangy sauce made with barbecue sauce, apple cider vinegar, mustard, Worcestershire sauce, and spices until it becomes melt-in-your-mouth tender.
Every bite is packed with savory, slightly sweet, and smoky flavor that tastes like it came straight from a Texas barbecue joint.
This easy slow cooker recipe is perfect for busy weeknights, backyard gatherings, game days, or family dinners.
The buttery toasted buns add the perfect crispy contrast to the juicy shredded pork, making these sandwiches irresistibly satisfying.
Serve with coleslaw, potato salad, baked beans, or corn on the cob for a complete comfort food meal everyone will request again and again.
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 8
Yield: 8 sandwiches
Ingredients
- 1 teaspoon vegetable oil
- 1 (4-pound) pork shoulder roast
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 1 1/2 teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
Directions
- Lightly coat the bottom of a slow cooker with vegetable oil to help prevent sticking during cooking.
- Place the pork shoulder roast into the slow cooker. Pour in the barbecue sauce, apple cider vinegar, and chicken broth.
- Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, and dried thyme. Stir gently around the pork to combine the sauce ingredients.
- Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours, until the pork becomes extremely tender and easily shreds with a fork.
- Carefully remove the pork from the slow cooker and transfer it to a large cutting board or bowl. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded pork to the slow cooker and stir well so the meat absorbs the flavorful cooking juices.
- Spread butter on the cut sides of the hamburger buns. Toast the buns butter-side down in a skillet over medium heat until golden brown and lightly crisp.
- Pile the pulled pork onto the toasted buns and serve warm with your favorite barbecue sides.
Chefs Notes
- For extra smoky flavor, add a teaspoon of smoked paprika or a few drops of liquid smoke to the sauce mixture.
- This pulled pork tastes even better the next day after the flavors have had more time to develop.
- Top sandwiches with creamy coleslaw, sliced pickles, or jalapeños for additional texture and flavor.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days.
- The shredded pork also works great in tacos, baked potatoes, nachos, or quesadillas.