-
-
My review
Slow Cooker Texas Pulled Pork
cmccreight
"Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite."
Added to shopping list.
Go to shopping list.
Ingredients
5 h 15 m servings 527 calsOriginal recipe yields 8 servings (8 sandwiches)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Watch Now
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Watch Now
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. Watch Now
Footnotes
- Cook's Note
- The pork can also be cooked on Low for 10 to 12 hours.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 527 calories; 23.1 g fat; 45.5 g carbohydrates; 31.9 g protein; 98 mg cholesterol; 730 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 16282221 Ratings
-
-
-
-
-
Most helpful positive review
11/22/2009
Perfect! Followed the recipe to a T and it was great. There were a TON of leftovers. I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftov...
Most helpful critical review
9/19/2011
I was so excited to try this, but ended up a little disappointed. Although it was very easy to get together and the pork turned out perfectly and just fell apart, the taste just wasn't doing it ...
Most helpful
Most positive
Least positive
Newest
11/22/2009
Perfect! Followed the recipe to a T and it was great. There were a TON of leftovers. I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftov...
7/2/2009
Absolutely delicious!!! I would give this one 10 stars! I cooked on low for 10 hours, then shredded and kept it on warm for a couple more hours. I am seriously keeping this recipe forever. This ...
5/25/2009
I pulled 40 lbs. of pork using this recipe for my son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the r...
6/16/2012
I love this recipe! I've made it several times and everyone always goes crazy for it. I use a 6-7 lb. bone-in shoulder. I've used a deboned and a bone-in and the bone-in definitely comes out a l...
1/9/2011
Made this with a 6 lb. pork loin roast I had bought on reduced for quick sale. I followed the ingredients increased for my size of roast, except for using dry mustard in lieu of prepared and add...
6/8/2009
Good flavor. Estimated cooking time was about right. The only change I made was omitting the thyme as I don't like the flavor with pork. I'll definitely make it again.
9/19/2011
I was so excited to try this, but ended up a little disappointed. Although it was very easy to get together and the pork turned out perfectly and just fell apart, the taste just wasn't doing it ...
5/7/2009
This is amazingly good!! The roast I had was 8 pounds and this recipe easily doubled in my large oval crock pot!! We had lots of leftovers which we froze....and it was just as good after freez...