Slow Cooker Texas Pulled Pork Recipes

SLOW COOKER TEXAS PULLED PORK

Slow Cooker Texas Pulled Pork image

This is like a Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.

Provided by CHEF GRPA

Categories One Dish Meal

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.
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.
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.
My Note: ** The pork can also be cooked on Low for 10 to 12 hours. **
I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. Some can't stop eating this.
I pulled 40 lbs. of pork using this recipe for my grand 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 root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.

Nutrition Facts : Calories 777.5, Fat 46.5, SaturatedFat 16.6, Cholesterol 168.7, Sodium 752.1, Carbohydrate 42.3, Fiber 1.9, Sugar 18.5, Protein 43.8

SLOW COOKER TEXAS PULLED PORK

Slow Cooker Texas Pulled Pork image

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Provided by cmccreight

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 5h15m

Yield 8

Number Of Ingredients 14

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g

TEXAS STYLE SLOW COOKER PULLED PORK

Texas Style Slow Cooker Pulled Pork image

A Bold Texas style pulled pork in a chili seasoned BBQ sauce. Pulled to tender shreds of perfection. Best served on a buttered toasted pub bun.

Provided by Top-Dog

Categories High Protein

Time 8h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
1 cup barbecue sauce (I use Bulls Eye)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup dark brown sugar
1 tablespoon prepared mustard (I use Grey Poupon)
1 tablespoon Worcestershire sauce
1 tablespoon hot chili powder
1 large onion, chopped
2 large garlic cloves (crushed)
1 1/2 teaspoons dried thyme
1 (4 lb) pork roast

Steps:

Set slow cooker to low heat. Add all ingredients except pork roast to slow cooker and stir until well blended. Allow mix to heat for 5-10 minute
Add one 4lbs roast to the slow cooker. Baste roast with juices in the crock pot. Cover with lid and allow to cook for 8 hours on low or until pork shreds easily with a fork. If you so choose you can cut cooking time down to approximately 5 hours by cooking on high. I recommend the low setting for best results.
Once pork roast will shred easily with a fork remove roast from slow cooker and shred roast using two forks. Return meat to slow cooker and stir meat in to the juices.
Pork is now ready to serve.
Best served on buttered toasted pub buns, but potato buns or regular hamburger buns will work.

Nutrition Facts : Calories 386.9, Fat 9.4, SaturatedFat 2.6, Cholesterol 156.5, Sodium 505.1, Carbohydrate 21.5, Fiber 1, Sugar 16, Protein 50.7

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