Sweet, spicy, juicy pulled pork – cooked low and slow until the meat falls off the bone in tender juicy deliciousness…
Everyone has a recipe for pulled pork, right? Good. Then you don’t need me to post one. The End. Oh. Wait. You don’t? You want to hear about what I do? Well…. ALRIGHT. IF YOU INSIST! I am new to the world of Pulled Pork. I had never heard of it, much less tried it before moving to the United States. Oh my, it’s TASTY though! A friend was visiting from Texas and was coming for lunch on Sunday. She had mentioned that pulled pork was a favorite (I believe I quote her directly when I say she said “if my own arm was made of pulled pork I would eat it”). I went looking for a recipe, and found as many variations as you can think of. I settled on this made up version because I had all the ingredients, and improvised with the rest, and added a few special touches that I thought might work. They did.
Texas Style Pulled Pork (Crockpot)
- 6 lb pork shoulder roast
- 1.5 cup barbeque sauce
- 3/4 cup apple cider vinegar
- 3/4 cup chicken broth
- 1/2 cup light brown sugar
- 1 Tbs spicy brown mustard
- 1 Tbs Worcestershire sauce
- 1 Tbs chipotle chili powder
- 1 tsp smoked paprika
- 1 Tbs onion powder
- 1 Tbs garlic powder
- 2 tsp dried thyme
- Place the pork in a slow cooker.
- Mix remaining ingredients together, and add to the pork.
- Cook on low for 10 hours, or until the pork falls apart!
- Remove the pork from the crockpot and shred with two forks. Mix in a little of the cooking liquid before serving.
- Serve on rolls (coleslaw is a great side for this!)