Slow Cooker Texas Pulled Pork Recipe

Pork shoulder: The main protein for this dish, known for its rich flavor and tenderness when slow-cooked.

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

Chopped onion: Provides a savory base and enhances the overall flavor.

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

Brown sugar: Adds a touch of sweetness to balance the spices.

Chili powder: Brings a mild heat and depth of flavor.

Cumin: Adds a warm, earthy flavor that complements the pork.

Garlic powder: Enhances the savory notes of the dish.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a subtle heat and enhances the overall taste.

When preparing pork shoulder for this recipe, it's essential to trim any excess fat before placing it in the slow cooker. This ensures that the final dish isn't overly greasy and allows the flavors of the barbecue sauce and spices to penetrate the meat more effectively. Additionally, for a deeper flavor, consider searing the pork shoulder in a hot pan until browned on all sides before adding it to the slow cooker. This step caramelizes the surface of the meat, adding a rich, complex flavor to the final dish.

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

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

• chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish similarly to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for those avoiding meat products.

• brown sugar - Substitute with honey: Honey adds sweetness and a bit of moisture, making it a good alternative to brown sugar.

• chili powder - Substitute with paprika: Paprika offers a similar color and a mild heat, making it a suitable replacement for chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a warm, slightly citrusy flavor that can stand in for cumin in many recipes.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust flavor and can be used in place of garlic powder.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but is slightly milder and less pungent.

• Allow the pork shoulder to cool completely before storing. This helps to prevent condensation, which can lead to soggy pulled pork.
• Transfer the shredded pork and its sauce into airtight containers. Divide into smaller portions if you plan to use it over several meals.
• Label each container with the date to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the pulled pork within 3-4 days.
• For longer storage, place the containers in 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.
• Reheat the pulled pork in a saucepan over medium heat, adding a bit of chicken broth or barbecue sauce to keep it moist.
• Alternatively, reheat in the microwave, covered, in short intervals, stirring occasionally to ensure even heating.
• Enjoy your Slow Cooker Texas Pulled Pork in sandwiches, tacos, or as a main dish with your favorite sides.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the pulled pork in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-30 minutes, or until the pork is heated through. Stir occasionally to ensure even heating.

• Stovetop Method:

  1. Place the pulled pork in a large skillet or saucepan.
  2. Add a splash of chicken broth or barbecue sauce to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until the pork is warmed through, about 10-15 minutes.

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the pork is hot.

• Slow Cooker Method:

  1. Place the pulled pork back in the slow cooker.
  2. Add a bit of chicken broth or barbecue sauce to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the pork is thoroughly warmed.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Heat a sous vide water bath to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 45 minutes to 1 hour, or until the pork is heated through.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods.

• Mixing bowl: A large bowl used to combine ingredients together.

• Measuring cup: A kitchen utensil used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Utensils used to measure small quantities of ingredients, both liquid and dry.

• Chopping board: A durable board on which to place material for cutting.

• Knife: A tool with a blade used for chopping or slicing ingredients.

• Forks: Utensils used to shred the cooked pork shoulder.

• Serving spoon: A large spoon used to serve the shredded pork.

• Tongs: A tool used to lift and handle the pork shoulder before shredding.

Pre-mix the sauce: Combine the barbecue sauce, chopped onion, and spices the night before to save time in the morning.

Use pre-chopped onions: Buy pre-chopped onions to cut down on prep time.

Instant pot option: Use an Instant Pot instead of a slow cooker to reduce cooking time to about 1-2 hours.

Shred with a mixer: Use a hand mixer to shred the pork quickly and effortlessly.

Double the recipe: Make a larger batch and freeze half for a quick meal later.