Slow Cooker Texas Pulled Pork Recipe

Pork shoulder: The main protein of the dish, known for its rich flavor and tenderness 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 of the barbecue sauce.

Chicken broth: Adds moisture and depth to the sauce.

Brown sugar: Sweetens the sauce and helps to caramelize the pork.

Yellow mustard: Adds a slight tang and complexity to the sauce.

Worcestershire sauce: Enhances the umami flavor of the dish.

Chili powder: Adds a mild heat and smoky flavor.

Onion: Provides a savory base for the sauce.

Garlic: Adds aromatic depth and flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a slight heat and balances the flavors.

When shredding the pork shoulder, use two forks to pull the meat apart in opposite directions. This method ensures the pork is evenly shredded and allows the sauce to penetrate every piece, enhancing the overall flavor. For an even richer taste, let the shredded pork sit in the slow cooker with the sauce for an additional 30 minutes on low before serving.

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

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor profile that can mimic the taste of barbecue sauce.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide the necessary tanginess.

• 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 extra moisture to the dish.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a similar tangy flavor but with a slightly more complex taste.

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

• chili powder - Substitute with paprika: Paprika can provide a similar color and a mild heat, though it is less spicy.

• onion - Substitute with shallots: Shallots have a similar flavor profile but are slightly sweeter and milder.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh garlic.

• 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 has a similar heat but a slightly different flavor profile, being a bit more earthy.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Divide the pulled pork into meal-sized portions. This makes it easier to reheat only what you need.
• Store the pulled pork in airtight containers or heavy-duty freezer bags. For freezer bags, remove as much air as possible before sealing to prevent freezer burn.
• Label each container or bag with the date and contents. This ensures you know how long it has been stored and helps with meal planning.
• For refrigerator storage, keep the pulled pork in the coldest part of the fridge. It will stay fresh for up to 3-4 days.
• For freezing, place the containers or bags in the coldest part of the freezer. The pulled pork can be frozen for up to 3 months.
• When ready to use, thaw the pulled pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the pulled pork gently to avoid drying it out. You can use a microwave, stovetop, or oven. Add a splash of chicken broth or barbecue sauce to keep it moist.
• For microwave reheating, place the pulled pork in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power, stirring occasionally.
• For stovetop reheating, place the pulled pork in a saucepan over low heat, stirring occasionally until heated through.
• For oven reheating, preheat the oven to 300°F (150°C). Place the pulled pork in an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until warmed through.
• Serve the reheated pulled pork on buns, with coleslaw, or as desired, and enjoy the delicious flavors once again.

• 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 along with a bit of chicken broth or barbecue sauce. Stir occasionally to ensure even heating. Cook for about 10-15 minutes, or until the pork is hot.

• 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, stir, and then heat for an additional 2-3 minutes or until the pork is thoroughly heated.

• Slow Cooker Method: If you have some time, you can reheat the pulled pork in the slow cooker. Set it to low and add a bit of chicken broth or barbecue sauce. Heat for 1-2 hours, stirring occasionally, 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 using the water displacement method. Heat a sous vide water bath to 165°F (74°C) and immerse the bag. Let it heat for about 45 minutes to an hour, ensuring the pork is evenly warmed.

• Slow cooker: A countertop electrical appliance used to simmer at a lower temperature than other cooking methods, allowing the pork shoulder to become tender over several hours.

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

• Measuring cups: Used to measure out the liquid ingredients such as barbecue sauce, apple cider vinegar, and chicken broth.

• Measuring spoons: Used to measure out smaller quantities of ingredients like mustard, Worcestershire sauce, chili powder, salt, and pepper.

• Knife: Used to chop the onion and mince the garlic.

• Cutting board: A surface on which to chop the onion and mince the garlic.

• Forks: Used to shred the cooked pork shoulder after it has become tender.

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

• Serving spoon: Used to mix the shredded pork with the sauce in the slow cooker and to serve the pulled pork.

• Buns: Optional, for serving the pulled pork as sandwiches.

• Coleslaw: Optional, for serving alongside or on top of the pulled pork sandwiches.

Trim the pork ahead: Trim the pork shoulder the night before to save time in the morning.

Pre-mix the sauce: Combine the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, worcestershire sauce, chili powder, onion, garlic, salt, and pepper in a bowl the night before.

Use a food processor: Chop the onion and mince the garlic quickly using a food processor.

Cook overnight: Start the slow cooker before bed so the pork is ready by morning.

Shred with a mixer: Use a stand mixer with a paddle attachment to shred the pork quickly.