Slow Cooker Texas Pulled Pork Recipe

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

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

Apple cider vinegar: Provides acidity to balance the sweetness and enhance the overall flavor.

Brown sugar: Adds sweetness and helps to caramelize the pork.

Yellow mustard: Adds a tangy and slightly spicy flavor.

Worcestershire sauce: Adds a deep, savory umami flavor.

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

Onion: Adds sweetness and depth to the dish.

Garlic: Adds a robust and aromatic flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and enhances the other spices.

When shredding the pork shoulder, use two forks to pull the meat apart in opposite directions. This technique ensures that the pork is shredded evenly and creates a more tender texture. Additionally, after shredding, let the pork sit in the slow cooker for a few minutes to absorb more of the flavorful juices, enhancing the overall taste.

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

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

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

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors in the recipe.

• yellow mustard - Substitute with dijon mustard: Dijon mustard has a similar tangy flavor but with a bit more complexity.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and depth to the dish.

• chili powder - Substitute with paprika: Paprika offers a mild heat and smoky flavor that can replace chili powder.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can work well in place of onions.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor in a more concentrated form.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used to maintain the peppery flavor.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to soggy pulled pork.

• Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. For easier portioning, consider dividing the pork into meal-sized portions.

• Label each container or bag with the date and contents. This ensures you can keep track of how long the pork has been stored and use the oldest batches first.

• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place the containers or bags in the freezer, where the pork can be kept for up to 3 months.

• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the pulled pork gently to avoid drying it out. You can do this in a slow cooker on low heat, in a covered saucepan over medium-low heat, or in the microwave using short intervals and stirring frequently.

• If the pulled pork seems dry after reheating, add a splash of barbecue sauce or a bit of the reserved cooking juices to moisten it.

• Serve the reheated pulled pork on buns, in tacos, or as a topping for salads and baked potatoes.

• For the best results, reheat your pulled pork in a slow cooker. Set it on low for about 2 hours, stirring occasionally to ensure even heating. This method keeps the meat moist and flavorful.
• Alternatively, use the oven. Preheat to 250°F (120°C). Place the pulled pork in an oven-safe dish, cover with foil, and heat for 30-40 minutes. Add a splash of apple cider vinegar or broth to keep it juicy.
• If you're in a hurry, the microwave works too. Place the pulled pork in a microwave-safe dish, cover with a damp paper towel, and heat on medium power in 1-minute intervals, stirring in between, until warmed through.
• For a stovetop method, heat a skillet over medium heat. Add the pulled pork and a bit of barbecue sauce or broth. Stir frequently until heated evenly, about 5-10 minutes.
• To add a smoky flavor, reheat on the grill. Wrap the pulled pork in foil, place on the grill over indirect heat, and cook for about 15-20 minutes, turning occasionally.

• Slow cooker: This is the primary appliance used to cook the pork shoulder slowly and evenly over several hours.

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

• Measuring cups: Essential for accurately measuring the barbecue sauce, apple cider vinegar, and brown sugar.

• Measuring spoons: Necessary for measuring the mustard, Worcestershire sauce, chili powder, salt, and pepper.

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

• Chef's knife: Used for chopping the onion and mincing the garlic.

• Garlic press: An optional tool that can be used to mince the garlic more efficiently.

• Tongs: Handy for placing the pork shoulder into the slow cooker and removing it once cooked.

• Forks: Used to shred the cooked pork shoulder into fine pieces.

• Serving spoon: Useful for mixing the shredded pork with the juices in the slow cooker.

• Buns: Not a tool, but essential for serving the pulled pork.

Prep ingredients the night before: Chop the onion and mince the garlic in advance to save time in the morning.

Use pre-made barbecue sauce: Opt for a quality store-bought barbecue sauce to cut down on preparation time.

Utilize a slow cooker liner: Line your slow cooker for easy cleanup, saving you time after cooking.

Shred pork easily: Use a hand mixer on low speed to quickly shred the pork shoulder.

Batch cook: Double the recipe and freeze half for a quick meal later.