Slow Cooker Texas Pulled Pork

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  • 9 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 9 hrs
  • Yield: Serves 6 to 8 people
Ratings (27)

A Texas-style barbecue sauce is a secret ingredient in this tender, great tasting pulled pork. It can be eaten plain, with side dishes or put on a bulkie roll or slider bun for a pulled pork sandwich.

When cooked in the slow cooker, preparing this pulled pork is a snap. Just make sure you use the right cut of pork, as there are many. You do not want to use pork chops, pork loin, or a pork tenderloin for this. Instead, a pork shoulder, which is also known as pork butt or Boston butt, makes the best Texas pulled pork.

The shoulder or butt isn't from the animal's rear, though -- it is literally the shoulder of the pig. Pork shoulder is typically roasted or braised. That said, it is also great for slow roasting or barbecue, which is how the typical pulled pork is made. Pork shoulder usually is sold as a 5- or 10-pound roast at the grocery store.

The reason for choosing this particular cut of pork is because it cooks -- and shreds -- perfectly after the long and slow cooking in the slow cooker. Once done cooking just shred it with two forks and you will have perfectly tender pulled pork.

See Also
 Top 14 Best Pulled Pork Recipes

What You'll Need

  • 1 boneless pork shoulder or pork butt (3 to 4 pounds)
  • 1 large onion (sliced)
  • Dash kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 1/2 cups ketchup
  • 1/3 cup lemon juice
  • 1/2 cup  brown sugar
  • 1 tablespoon molasses
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon Creole mustard or a grainy mustard
  • 1/4 teaspoon black pepper (freshly ground)

How to Make It

  1. Arrange the sliced onions in the slow cooker. Top with the pork roast (netting removed), then sprinkle with salt, pepper and the chili powder.
  2. Cover and cook for 8 to 10 hours, until tender enough to shred.
  3. Meanwhile, in a saucepan over medium heat, melt the butter. Add the onion and saute it until the onion is translucent.
  4. Add the garlic and saute for 2 minutes longer.
  5. Add the ketchup, lemon juice, brown sugar, molasses, Worcestershire sauce, mustard, 1/4 teaspoon black pepper and 1/2 teaspoon of crushed red pepper. To keep splatters to a minimum, cover with a splatter screen or cover loosely with a lid. Bring to a simmer and continue cooking for about 10 minutes.
  1. Remove the cooked pork shoulder and place it on a cutting board or in a large bowl. Shred it and discard excess fats and liquids. Return the shredded pork to the slow cooker with some of the sauce from the saucepan. Cover and cook on the low setting for about 30 minutes to 1 hour longer.
  2. Serve the pork barbecue on split rolls with the remaining sauce on the side. Add coleslaw and dill pickle slices, along with your favorite sides.