Crock Pot Pulled Pork (Texas Style)
Texas Style Pulled Pork - Sweet, spicy, juicy and cooked low and slow until the meat falls off the bone in tender juicy deliciousness
Servings 10
Calories 239kcal
Equipment
- Bear Claws for shredding (you can use two forks, too)
Ingredients
- 6 pound pork shoulder roast
- 1.5 cup BBQ sauce
- 3/4 cup apple cider vinegar
- 3/4 cup chicken stock
- 1/2 cup light brown sugar
- 1 tablespoon spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chipotle chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons dried thyme
Instructions
Get started
- Place the 6 pound pork shoulder roast in a slow cooker.
Measure and mix remaining Ingredients
- Mix the remaining ingredients together. Pour over the pork.1.5 cup BBQ sauce, 3/4 cup apple cider vinegar, 3/4 cup chicken stock, 1/2 cup light brown sugar, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon chipotle chili powder, 1 teaspoon smoked paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons dried thyme
Cook 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
- Serve on rolls. Coleslaw is a great side for this! Enjoy!
Notes
- Ensure there is enough room in your crockpot. The pork shoulder should fit comfortably in the slow cooker.
- Adjust seasoning to taste. If you opt for a lower sodium chicken stock, be sure to taste test your dinner and adjust seasoning accordingly.
Nutrition
Calories: 239kcal | Carbohydrates: 20g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 403mg | Potassium: 478mg | Fiber: 1g | Sugar: 16g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
