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If you're craving some mouthwatering Texas pulled pork, this slow cooker recipe is your ticket to flavor town. Imagine tender, juicy pork shoulder slow-cooked to perfection, infused with a tangy, sweet, and slightly spicy sauce. Perfect for sandwiches, tacos, or just by itself, this dish is a crowd-pleaser. Let's dive into this easy, no-fuss recipe that will have your taste buds dancing!
Slow Cooker Texas Pulled Pork Recipe
Ingredients:
- 4 pounds pork shoulder
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup brown sugar
- 1 tbsp yellow mustard
- 1 tbsp worcestershire sauce
- 1 tbsp chili powder
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Place the pork shoulder in the slow cooker.
- In a mixing bowl, combine barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, worcestershire sauce, chili powder, chopped onion, minced garlic, salt, and pepper.
- Pour the mixture over the pork shoulder.
- Cover and cook on low for 8 hours, or until the meat is tender and easily shredded.
- Remove the pork from the slow cooker and shred the meat using two forks.
- Return the shredded pork to the slow cooker and mix with the sauce. Serve hot.
What You Will Need
Read more: Pressure Cooker Pulled Pork Recipe
What you will need to make slow cooker texas pulled pork
Pork shoulder: Provides rich, tender meat that shreds easily after slow cooking, making it perfect for pulled pork.
Barbecue sauce: Adds a smoky, tangy flavor essential for classic Texas pulled pork.
Apple cider vinegar: Balances the sweetness and adds a slight tang, enhancing the overall flavor.
Chicken broth: Keeps the pork moist during cooking, adding depth to the sauce.
Brown sugar: Adds sweetness and helps caramelize the meat, giving it a rich flavor.
Yellow mustard: Adds a tangy, slightly spicy note that complements the sweetness of the barbecue sauce.
Worcestershire sauce: Enhances the umami flavor, adding complexity to the sauce.
Chili powder: Provides a mild heat and smoky flavor, essential for Texas-style pulled pork.
Onion: Adds sweetness and depth to the sauce, breaking down during cooking to enhance the overall flavor.
Garlic: Adds a robust, aromatic flavor that complements the other ingredients perfectly.
Tools and Instruments Required
What tools/instruments will be needed to make Slow Cooker Texas Pulled Pork Recipe
- Slow cooker: Cooks the pork shoulder slowly, making it tender and easy to shred.
- Mixing bowl: Combines all the sauce ingredients evenly before pouring over the pork.
- Forks: Shreds the cooked pork into fine pieces for serving.
- Measuring cups: Ensures accurate amounts of liquids and seasonings for the sauce.
- Knife: Chops the onion and minces the garlic for the sauce.
Slow Cooker Texas Pulled Pork Recipe
Ingredients:
Main Ingredients
- 4 pounds Pork Shoulder
- 1 cup Barbecue Sauce
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Chicken Broth
- 1/4 cup Brown Sugar
- 1 tbsp Yellow Mustard
- 1 tbsp Worcestershire Sauce
- 1 tbsp Chili Powder
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- 1. Place the pork shoulder in the slow cooker.
- 2. In a mixing bowl, combine barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, chopped onion, minced garlic, salt, and pepper.
- 3. Pour the mixture over the pork shoulder.
- 4. Cover and cook on low for 8 hours, or until the meat is tender and easily shredded.
- 5. Remove the pork from the slow cooker and shred the meat using two forks.
- 6. Return the shredded pork to the slow cooker and mix with the sauce. Serve hot.
Notes:
Read more: Instant Pot Pulled Pork Recipe Guide
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the pork shoulder and sauce mixture as directed.
- Place everything in a large resealable bag or airtight container.
- Store in the fridge for up to 24 hours before cooking.
Freezing Instructions
- Cook the pork shoulder as directed.
- Allow the shredded pork to cool completely.
- Transfer the cooled pork and sauce to a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
For an extra layer of flavor, sear the pork shoulder in a hot pan before placing it in the slow cooker. This caramelizes the outside and adds a rich, smoky depth to the pulled pork.
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