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A Texas Style Slow Cooker Pulled Pork – Sweet, spicy, juicy and cooked low and slow until the meat falls off the bone in tender juicy deliciousness.
This is a dump and go crock-pot recipe. Low prep, a long cooking time, big flavors!
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!
When I moved to the United States, I was ALSO new to the world of Pulled Pork. I had never heard of it, much less tried it before moving here. Oh my, it’s TASTY ! Boy, had I been missing out my whole life!
A friend was visiting from Texas and was coming for lunch. 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 to try and found as many variations as you can think of. This version is a mix of several recipes – I have tweaked it as the years go by, adjusting to our tastes. I hope you love it as much as we do!
I’ve made this for so many people (I take it camping, have it for game day – ANY time there’s a crowd), and it’s always a hit. Added bonus – my family loves it!
No time for a 10-hour wait in the slow cooker? Try my Instant Pot Pulled Pork!
Crock Pot Pulled Pork Ingredients:
- BONE IN PORK SHOULDER – you can use either a bone-in or bone out cut of meat. Ensure there is enough room in your crockpot to fit the pork!
- BBQ SAUCE – pick your favorite brand, any kind that you love will do.
- APPLE CIDER VINEGAR – this helps give the sauce a tang!
- WORCESTERSHIRE SAUCE– this is a great way to add a salty, savory flavor to the sauce.
- CHICKEN STOCK – make your own or use a store-bought one. If you opt for a lower sodium variety, be sure to taste test your dinner and adjust seasoning to make sure it works!
- BROWN SUGAR – light brown is what I usually use, but you can easily sub for dark brown. It won’t be an issue.
- MUSTARD – I use spicy brown mustard, we like things to have a kick! Yellow or Dijon mustard also works well.
- CHILI POWDER – this is pure chili powder, not prepared chili powder that is a blend of spices. I like chipotle in this, but feel free to use prepared chili powder in place of the chipotle if you like.
- ONION POWDER – you could add diced onions instead if you wish!
- GARLIC POWDER – fresh garlic is a great sub, if you wish!
- DRIED THYME – this can be subbed for fresh thyme, but you will need more than you would if you used dried.
- SMOKED PAPRIKA – This will add a smoky flavor to the sauce
How to make this Slow Cooker Pulled Pork Recipe:
- Rinse the pork butt or pork shoulder, and dry with paper towels.
- Place the pork in a slow cooker.
- In a bowl, mix the barbecue sauce, chicken stock, apple cider vinegar, brown sugar, spicy mustard, Worcestershire sauce, onion powder, garlic powder, chili powder, remaining ingredients together, and add to the pork.
- Cover and cook on low for 10 hours, or until the pork falls apart (should fall about easily with a fork).
- Remove the pork from the crockpot and shred the meat.
- Drain the excess fat, then mix in a little of the cooking liquid before serving. Season with a little salt and pepper.
- Serve on toasted buns, with coleslaw.
FAQs and Kylee’s Notes
- Make ahead! this recipe is GREAT to make ahead and serve the next day. In fact, the flavors are even better with a little waiting time.
- Freeze! – we store the shredded pork in zip baggies, and freeze them. We can have pulled pork sandwiches anytime we like! A quick blast in the microwave, a soft bun, and a little sauce and we are in business!
- What to serve with slow cooker pulled pork:
This is the photo that originally appeared on this post – hehe.
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Texas Style Pulled Pork (Crockpot)
- Slow Cooker
- 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!)
Update: This recipe was originally published in 2011. The post has been updated to improve reader experience, but the recipe remains the same.