Crock Pot Texas Pulled Pork

This Crock Pot Texas Pulled Pork recipe is smoky and savory, which uses pork shoulder and a tangy BBQ-vinegar sauce for bold flavor. It’s the ultimate comfort food recipe, ready in 10 hours and 15 minutes.

Crock Pot Texas Pulled Pork Ingredients

• 1 teaspoon vegetable oil
• 1 (4-pound) pork shoulder roast
• 1 cup barbeque sauce
• ½ cup apple cider vinegar
• ½ cup chicken broth
• ¼ cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra-large onion, chopped
• 2 large cloves garlic, crushed
• 1 ½ teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

How To Make Crock Pot Texas Pulled Pork

1. Add oil and pork to slow cooker: Pour vegetable oil into the bottom of the slow cooker. Place pork roast inside.
2. Add sauce and seasonings: Pour in BBQ sauce, vinegar, and chicken broth. Stir in brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.
3. Slow cook until tender: Cover and cook on Low for 10–12 hours or High for 5–6 hours, until pork shreds easily.
4. Shred the pork: Remove pork from the slow cooker, shred with two forks, then return to the juices and stir to combine.
5. Toast the buns: Spread butter inside the buns and toast butter-side down in a skillet until golden.
6. Assemble and serve: Pile pulled pork onto toasted buns and enjoy.

Recipe Tips

• Best pork cut: Pork shoulder (also called Boston butt) gives the most tender pulled pork.
• Make ahead option: Cook and shred the pork a day in advance; reheat in the slow cooker with some juices before serving.
• How to make it spicier: Add ½–1 teaspoon cayenne pepper or hot sauce to the cooking liquid.
• Serving without buns: Serve over rice, mashed potatoes, or even in tacos for a twist.
• Freeze for later: Pulled pork freezes well in portions for quick meals.

What To Serve With Crock Pot Texas Pulled Pork

Perfect sides for pulled pork sandwiches include:

• Creamy coleslaw
• Baked beans
• Cornbread muffins
• Potato salad
• Pickle spears

How To Store Crock Pot Texas Pulled Pork

• Refrigerate: Store in an airtight container with juices for up to 4 days.
• Freeze: Freeze shredded pork (with some liquid) in freezer bags for up to 3 months. Thaw overnight before reheating.

Texas Pulled Pork Nutrition Facts

• Calories: 528
• Fat: 23g
• Saturated Fat: 9g
• Carbohydrates: 46g
• Protein: 32g
• Cholesterol: 98mg
• Sodium: 803mg
• Potassium: 606mg
• Sugar: 17g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use pork loin instead of pork shoulder?
Yes, but it will be leaner and slightly less tender—reduce cooking time to avoid drying out.

Can I skip toasting the buns?
Yes, but toasting helps prevent them from getting soggy from the sauce.

Can I cook this overnight?
Yes, set the slow cooker to Low for 10–12 hours while you sleep, then shred and reheat before serving.

Try More Recipes:

• Crock Pot Sweet Baby Ray’s BBQ Pork Chops
• Crock Pot Sweet And Sour Pork Chops
• Crock Pot St. Louis Pork Ribs

Crock Pot Texas Pulled Pork

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

hours 

Calories

528

kcal

Tender, smoky pulled pork slow-cooked in a tangy Texas-style BBQ sauce, perfect for sandwiches or serving over rice.

Ingredients

• 1 tsp vegetable oil
  

• 1 (4 lb) pork shoulder roast
  

• 1 cup BBQ sauce
  

• ½ cup apple cider vinegar
  

• ½ cup chicken broth
  

• ¼ cup light brown sugar
  

• 1 tbsp yellow mustard
  

• 1 tbsp Worcestershire sauce
  

• 1 tbsp chili powder
  

• 1 extra-large onion, chopped
  

• 2 large garlic cloves, crushed
  

• 1 ½ tsp dried thyme
  

• 8 hamburger buns
  

• 2 tbsp butter

Directions

• Pour oil into slow cooker, add pork roast.
  
• Add BBQ sauce, vinegar, broth, brown sugar, mustard, Worcestershire, chili powder, onion, garlic, and thyme.
  
• Cover and cook on Low 10–12 hours or High 5–6 hours.
  
• Remove pork, shred with forks, return to juices, and stir.
  
• Toast buns with butter in a skillet.
  
• Serve pulled pork on buns with extra sauce.