Slow Cooker Texas Pulled Pork Recipe

Pork shoulder: The main protein, providing a rich and tender texture when slow-cooked.

Barbecue sauce: Adds a smoky and sweet flavor to the pork.

Apple cider vinegar: Provides a tangy kick that balances the sweetness.

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

Brown sugar: Adds sweetness and helps caramelize the pork.

Yellow mustard: Adds a slight tang and depth of flavor.

Worcestershire sauce: Enhances the umami flavor of the dish.

Chili powder: Adds a mild heat and smoky flavor.

Onion: Provides a savory base and sweetness when cooked down.

Garlic: Adds a robust and aromatic flavor.

Salt: Enhances all the flavors in the dish.

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 with a bit of oil before placing it in the slow cooker. This step will add a deeper flavor and a nice caramelized crust to the meat, enhancing the overall taste of your Texas pulled pork.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and fat content, making it a good alternative for slow cooking.

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

• 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 be used to maintain the liquid content and add a different but still savory flavor.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and caramelization, though it will add a slightly different flavor.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a similar tangy flavor but with a bit more complexity and spice.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be saltier and less complex.

• chili powder - Substitute with paprika: Paprika can provide a similar color and mild heat, though it lacks the complexity of chili powder.

• large chopped onion - Substitute with shallots: Shallots can provide a similar flavor with a slightly sweeter and more delicate taste.

• large crushed garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it will be less intense and fresh.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor, though it has a slightly different taste profile.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to soggy pulled pork.
• Transfer the shredded pork and its juices into an airtight container. This will keep the meat moist and flavorful.
• Store the container in the refrigerator if you plan to consume the pulled pork within 3-4 days. This ensures the pork remains fresh and safe to eat.
• For longer storage, place the pulled pork in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness. This is especially helpful if you have multiple frozen meals.
• When ready to reheat, thaw the pulled pork in the refrigerator overnight. This gradual thawing process helps maintain the meat's texture and flavor.
• Reheat the pulled pork in a saucepan over medium heat, adding a splash of chicken broth or barbecue sauce to keep it moist. Stir occasionally until heated through.
• Alternatively, you can reheat the pulled pork in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power, stirring every minute until hot.
• If you prefer, reheat the pulled pork in the slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally, until the meat is warmed through.
• Serve the reheated pulled pork on buns with extra barbecue sauce, or use it as a filling for tacos, burritos, or salads.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish and add a splash of chicken broth or barbecue sauce to keep it moist. Cover the dish with aluminum foil and heat for about 20-30 minutes, or until the pork is warmed through.

• Stovetop Method: Heat a skillet over medium heat. Add the pulled pork with a bit of chicken broth or barbecue sauce to prevent it from drying out. Stir occasionally and cook until the pork is heated through, usually about 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Add a small amount of chicken broth or barbecue sauce to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the pork is thoroughly warmed.

• Slow Cooker Method: If you have some time, you can reheat the pulled pork in the slow cooker. Place the pork in the slow cooker and add a bit of chicken broth or barbecue sauce. Cover and heat on low for 1-2 hours, or until the pork is hot.

• Sous Vide Method: For a gourmet touch, place the pulled pork in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in a sous vide water bath set to 165°F (74°C) and heat for about 45 minutes to an hour. This method ensures the pork remains juicy and flavorful.

• Steam Method: Use a steamer basket over boiling water. Place the pulled pork in the basket and cover with a lid. Steam for about 10-15 minutes, or until the pork is heated through. This method helps retain moisture and tenderness.

• Slow cooker: This is the primary appliance used to cook the pork shoulder slowly and evenly over several hours.

• Mixing bowl: Used to combine the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, salt, and pepper.

• Measuring cups: Essential for accurately measuring the barbecue sauce, apple cider vinegar, and chicken broth.

• Measuring spoons: Used to measure out the brown sugar, mustard, Worcestershire sauce, chili powder, salt, and pepper.

• Knife: Needed to chop the onion and crush the garlic cloves.

• Cutting board: Provides a safe surface for chopping the onion and crushing the garlic.

• Forks: Used to shred the cooked pork shoulder into fine pieces.

• Tongs: Helpful for removing the pork shoulder from the slow cooker.

• Serving spoon: Used to mix the shredded pork with the juices in the slow cooker.

• Buns: These are used to serve the pulled pork, though they are not a tool, they are essential for the final presentation.

Prepare ingredients in advance: Chop the onion and crush the garlic the night before to save time in the morning.

Use pre-made barbecue sauce: Opt for a high-quality barbecue sauce to skip making your own.

Quick shred method: Use a hand mixer on low speed to shred the pork shoulder quickly.

Line the slow cooker: Use a slow cooker liner for easy cleanup and to save time washing dishes.

Batch cooking: Double the recipe and freeze half for a quick meal later.