Slow Cooker Texas Pulled Pork Recipe

Pork shoulder: A cut of meat that becomes incredibly tender when slow-cooked, perfect for shredding.

Barbecue sauce: Adds a smoky, tangy flavor to the dish.

Apple cider vinegar: Provides acidity to balance the sweetness and richness of the sauce.

Chicken broth: Keeps the pork moist and adds depth to the sauce.

Brown sugar: Adds sweetness and helps to caramelize the sauce.

Prepared yellow mustard: Adds a tangy, slightly spicy flavor.

Worcestershire sauce: Adds umami and depth to the sauce.

Chili powder: Brings a mild heat and smokiness to the dish.

Onion: Adds sweetness and depth of flavor.

Garlic cloves: Provides a robust, aromatic flavor.

Dried thyme: Adds an earthy, slightly minty flavor.

Salt: Enhances all the other flavors.

Ground black pepper: Adds a mild heat and depth of flavor.

When preparing the pork shoulder for this recipe, consider searing it in a hot pan before placing it in the slow cooker. This step, while optional, can add an extra layer of flavor by creating a caramelized crust on the meat. Simply heat a bit of oil in a large skillet over medium-high heat, then sear the pork on all sides until browned. This technique enhances the overall taste and texture of the final dish.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve a tender, flavorful result.

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to barbecue sauce, though it has a slightly different profile.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good alternative for those avoiding meat.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and a bit of additional moisture to the dish.

• prepared yellow mustard - Substitute with Dijon mustard: Dijon mustard has a similar tangy flavor but is slightly more refined and complex.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it is less tangy.

• chili powder - Substitute with paprika: Paprika can provide a similar color and a milder heat, making it a good alternative.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor and can be used in place of onions.

• garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less intense and more concentrated.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor and can be used as a substitute.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and additional umami flavor.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute.

• Allow the pulled pork to cool completely before storing. This helps to maintain the texture and flavor.
• Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. Make sure to include some of the sauce to keep the meat moist.
• Label the containers or bags with the date and contents. This will help you keep track of how long the pulled pork has been stored.
• Store the pulled pork in the refrigerator for up to 4 days. For longer storage, place the containers or bags in the freezer.
• When freezing, lay the bags flat in the freezer to save space and ensure even freezing. Once frozen, you can stack them to optimize freezer space.
• To reheat, thaw the pulled pork in the refrigerator overnight if frozen. Reheat in a saucepan over medium heat, adding a bit of chicken broth or barbecue sauce if needed to maintain moisture.
• Alternatively, you can reheat the pulled pork in the microwave. Place it in a microwave-safe dish, cover, and heat on medium power, stirring occasionally, until heated through.
• If you have a large batch, consider portioning the pulled pork into smaller containers or bags before freezing. This allows you to thaw only what you need, reducing waste and ensuring freshness.

• For the best results, reheat your pulled pork in a slow cooker on low for about 2 hours. This method ensures the meat stays moist and absorbs all the delicious flavors of the sauce.
• If you're in a hurry, you can use the microwave. Place the pulled pork in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.
• Another great method is using the oven. Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish, cover it with aluminum foil to prevent drying out, and heat for about 20-30 minutes or until warm.
• For a quick stovetop method, place the pulled pork in a saucepan over medium heat. Add a splash of chicken broth or apple cider vinegar to keep it moist. Stir occasionally until heated through.
• If you have an air fryer, you can reheat the pulled pork at 350°F (175°C) for about 5-7 minutes. This method can give the pork a slightly crispy texture on the edges while keeping the inside tender.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, allowing for unattended cooking.

• Mixing bowl: A large bowl used to combine and mix ingredients together.

• Measuring cup: A kitchen utensil used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Utensils used to measure small quantities of ingredients, such as mustard, Worcestershire sauce, chili powder, thyme, salt, and pepper.

• Knife: A tool used for chopping the onion and crushing the garlic cloves.

• Cutting board: A durable board on which to place material for cutting, such as the onion and garlic.

• Forks: Utensils used to shred the cooked pork shoulder.

• Serving spoon: A large spoon used to mix the shredded pork with the sauce and serve the final dish.

Prepare the sauce ahead: Mix the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, worcestershire sauce, chili powder, onion, garlic, thyme, salt, and pepper the night before.

Use pre-chopped ingredients: Buy pre-chopped onions and pre-crushed garlic to save prep time.

Trim the pork in advance: Trim the pork shoulder of excess fat the night before and store it in the fridge.

Set and forget: Use a programmable slow cooker to start cooking while you sleep or work.

Shred with ease: Use a hand mixer to quickly shred the pork instead of forks.