Slow Cooker Texas Pulled Pork Recipe

Pork shoulder: A cut of meat that becomes incredibly tender when slow-cooked, perfect for shredding.

Barbecue sauce: Adds a rich, smoky flavor to the pork.

Onion: Provides a sweet and savory base to the dish.

Apple cider vinegar: Adds acidity and tanginess, balancing the sweetness.

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

Yellow mustard: Adds a tangy, slightly spicy flavor.

Worcestershire sauce: Adds depth and umami to the sauce.

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

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and complexity.

When preparing pork shoulder for this recipe, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This step can add an extra layer of flavor by creating a caramelized crust on the meat. Additionally, if you prefer a thicker sauce, you can remove the shredded pork after cooking and reduce the sauce on the stovetop until it reaches your desired consistency.

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

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to barbecue sauce, though it may have a slightly different spice profile.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, making them a good substitute.

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

• brown sugar - Substitute with honey: Honey adds sweetness and moisture, though it will impart a slightly different flavor profile.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a similar tanginess but with a more refined and less sharp flavor.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the complexity of Worcestershire sauce.

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

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, though it will also add moisture.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, often described as more earthy.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the shredded pork and sauce into airtight containers. Divide into meal-sized portions for convenience.
• Store in the refrigerator for up to 4 days. Ensure the containers are sealed tightly to maintain freshness and prevent any odors from seeping in.
• For longer storage, place the portions in freezer-safe bags or containers. Label each with the date to keep track of freshness.
• When freezing, remove as much air as possible from the bags to prevent freezer burn. Flatten the bags for easier stacking and quicker thawing.
• To reheat, thaw the pulled pork in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat in a saucepan over medium heat, stirring occasionally until heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even warming.
• If the sauce has thickened too much during storage, add a splash of apple cider vinegar or barbecue sauce to loosen it up while reheating.
• Serve the reheated Texas pulled pork on fresh buns, in tacos, or as desired, and enjoy the same delicious flavor as when it was first cooked.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-30 minutes, or until the pork is warmed through. Stir occasionally to ensure even heating.

• Stovetop Method: Heat a skillet over medium heat. Add the pulled pork and a splash of barbecue sauce or apple cider vinegar to keep it moist. Stir frequently and heat until the pork is thoroughly warmed, usually about 10-15 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Add a bit of barbecue sauce or apple cider vinegar to prevent it from drying out. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, stirring halfway through. Continue to heat in 1-minute intervals until the pork is hot.

• 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 barbecue sauce or apple cider vinegar to keep the meat moist. Heat for 1-2 hours, stirring occasionally, until the pork is thoroughly warmed.

• Sous Vide Method: For a more gourmet approach, place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a sous vide water bath set to 165°F (74°C) and heat for about 45 minutes to an hour. This method ensures the pork remains juicy and tender.

• Steam Method: Use a steamer basket over boiling water. Place the pulled pork in the basket, cover, and steam for about 10-15 minutes, or until heated through. This method helps retain moisture and keeps the pork tender.

• Slow cooker: A countertop electrical cooking appliance used for simmering at a lower temperature than other cooking methods, allowing for unattended cooking for many hours.

• Mixing bowl: A large bowl used to combine the barbecue sauce, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, chili powder, garlic powder, salt, and black pepper.

• Measuring cups: Used to measure the barbecue sauce, apple cider vinegar, and brown sugar accurately.

• Measuring spoons: Used to measure the yellow mustard, Worcestershire sauce, chili powder, garlic powder, salt, and black pepper accurately.

• Chopping board: A flat surface used to chop the large onion.

• Chef's knife: A versatile knife used for chopping the large onion.

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

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

• Buns: Used to serve the pulled pork if desired.

Pre-mix the sauce: Combine the barbecue sauce, apple cider vinegar, brown sugar, yellow mustard, worcestershire sauce, chili powder, garlic powder, salt, and black pepper the night before to save time in the morning.

Chop onions in advance: Chop the onion ahead of time and store it in an airtight container in the fridge.

Use a slow cooker liner: Line your slow cooker with a disposable liner for easy cleanup.

Shred with a mixer: Use a hand mixer to quickly shred the pork shoulder instead of using forks.