Go Back

Slow Cooker Texas Pulled Pork

This easy 'set it and forget it' slow cooker recipe delivers tender, flavorful pulled pork perfect for sandwiches, nachos, and more, with minimal hands-on prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Texas BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Pulled Pork
  • 1 tsp vegetable oil or olive oil
  • 1 pork shoulder roast 4 pound, sometimes called Boston Butt
  • 1 cup barbeque sauce your favorite
  • 0.5 cup apple cider vinegar
  • 0.5 cup chicken broth or vegetable broth/water
  • 0.25 cup light brown sugar packed
  • 1 tbsp prepared yellow mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chili powder adjust to taste
  • 1 extra large onion chopped
  • 2 large cloves garlic crushed
  • 1 tsp dried thyme
For Serving Buns
  • 8 hamburger buns split
  • 2 tbsp butter or as needed, for toasting buns

Equipment

  • Slow Cooker
  • Large Bowl or Cutting Board
  • Two Forks
  • Skillet

Method
 

  1. Step 1: Prep your slow cooker by pouring the vegetable or olive oil into the bottom.
  2. Step 2: Place the pork roast into the slow cooker. Pour in the barbeque sauce, apple cider vinegar, and chicken broth.
  3. Step 3: Stir in the packed light brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, and dried thyme. Stir to combine everything around the pork.
  4. Step 4: Cover and cook on the LOW setting for 10 to 12 hours (or on HIGH for 5 to 6 hours) until the pork is unbelievably tender and shreds easily with two forks.
  5. Step 5: Carefully lift the cooked pork roast out of the slow cooker and place it in a large bowl or onto a clean cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
  6. Step 6: Return all the shredded pork back into the slow cooker with the cooking juices. Stir well to coat every piece. Let it sit for 15-30 minutes to soak up the sauce (optional but recommended).
  7. Step 7: While the pork is soaking, spread butter generously on the inside of both halves of each hamburger bun.
  8. Step 8: Heat a skillet over medium heat. Place the buttered buns, butter-side down, into the hot skillet and toast for a couple of minutes until golden brown and slightly crispy.
  9. Step 9: Spoon the pulled pork mixture generously onto the toasted hamburger buns. Serve immediately.

Notes

This recipe can also be cooked on HIGH for 5-6 hours. The most important sign of doneness is fork-tenderness, not time. Avoid lifting the lid during cooking as it slows down the process. Shredding the pork and returning it to the juices is crucial for moisture and flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat gently, adding liquid if needed. You can substitute pork shoulder with a bone-in Boston Butt (around the same weight) but avoid lean cuts like pork loin. Apple cider vinegar is preferred, but white or mild red wine vinegar can work. Adjust spice with cayenne or hot sauce. Serve with coleslaw, potato salad, baked beans, corn on the cob, pickled red onions, or dill pickles.