Juicy, smoky, and irresistibly tender, this Texas BBQ Slow Cooker Pulled Pork recipe is a dream for barbecue enthusiasts. The slow cooking process infuses the pork shoulder with rich, tangy, and spicy flavors, making it an ideal centerpiece for sandwiches, tacos, or a hearty BBQ plate. With minimal hands-on preparation, it’s a fantastic way to enjoy authentic barbecue flavors right from your kitchen.
Ingredients for Texas BBQ Slow Cooker Pulled Pork
- 4 pounds pork shoulder, bone-in (1.8 kilograms)
- 2 1/2 cups white onions, chopped (375 grams)
- 1 1/2 cups BBQ sauce of your choice, divided (360 mL)
- 1/2 cup apple cider vinegar (120 mL)
- 1/4 cup packed brown sugar, such as demerara (50 grams)
- 2 tablespoons prepared mustard (30 mL)
- 2 tablespoons backstrap molasses (30 mL)
- 1 tablespoon Worcestershire sauce (15 mL)
- 2 tablespoons puréed chipotle in adobo sauce (30 grams)
- 2 teaspoons liquid smoke (10 mL)
- 4 large cloves garlic, pressed (4 large cloves)
- Freshly ground black pepper, to taste (I recommend mixed peppercorns)
- 1/8 teaspoon kosher salt, or to taste (0.5 grams)
- 1 1/2 tablespoons cornstarch mixed with 1/2 cup cold water (12 grams + 120 mL)
Step-by-Step Instructions for Texas BBQ Slow Cooker Pulled Pork
Step 1: Prepare the Slow Cooker and Sauce
- Spread half of the chopped onions on the bottom of your slow cooker. Place the pork shoulder on top with the fat side facing up. Cover the pork with the remaining onions.
- In a medium bowl, combine BBQ sauce (reserve 1/2 cup), apple cider vinegar, brown sugar, mustard, molasses,
- Worcestershire sauce, puréed chipotle, liquid smoke, garlic, black pepper, and kosher salt. Whisk until well blended.
- Pour two-thirds of the sauce mixture over the pork. Cover and cook on High for 3 hours, then reduce the heat to Low and continue cooking for an additional 2 1/2 hours.
Step 2: Shred the Pork and Finish Cooking
- After 5 1/2 hours, remove the pork shoulder from the slow cooker. Using two forks, shred the meat, discarding any bones and excess fat.
- Return the shredded pork to the slow cooker and pour the remaining sauce over the meat. Stir well, cover, and cook on High for another 1 hour.
Step 3: Thicken the Sauce
- Using a slotted spoon, transfer the shredded pork to a plate, draining off as much liquid as possible. Set aside.
- Carefully pour the cooking liquid from the slow cooker into a large deep saucepan and place it over medium heat. Bring the liquid to a boil, then stir in the reserved 1/2 cup of BBQ sauce.
- Cook for about 10 minutes, stirring occasionally, until the sauce reduces and thickens. Gradually whisk in the cornstarch mixture, cooking until the sauce reaches your desired consistency.
Step 4: Combine and Serve
- Return the shredded pork to the saucepan with the thickened sauce. Stir to coat the meat evenly and let it heat through for about 5 minutes.
- Serve the pulled pork warm on toasted buns, in tacos, or alongside classic barbecue sides like coleslaw and cornbread.
Pro Tips and Variations
- Customizable Heat: Adjust the spiciness by adding more chipotle or including a dash of cayenne pepper.
- Freezing Friendly: Make extra and freeze leftovers for a quick meal later. The pulled pork reheats beautifully.
- Serve It Up: Use the pulled pork as a topping for nachos, a filling for quesadillas, or as part of a BBQ platter with your favorite sides.
This Texas BBQ Slow Cooker Pulled Pork is proof that great barbecue doesn’t need a smoker or grill. The slow cooker does all the work, creating fall-apart tender pork infused with bold, smoky flavors. Whether you’re feeding a crowd or meal prepping for the week, this recipe is a guaranteed hit.
Get your slow cooker ready and enjoy the mouthwatering taste of Texas BBQ at home!
