Texas Slow Cook Pulled Pork Recipes

PERFECT SLOW COOKER PULLED PORK

Steps:

• Mix together the ingredients for the Texas Dry Rub in a small bowl.
• Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
• Stir together the apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.
• Cook on Low heat for 8 hours until tender.
• Remove the pork from the slow cooker and shred using forks. Spread the shredded pork over a large baking sheet lined with foil. Pour the remaining juice from the slow cooker over the meat.
• Broil for 5 minutes to get the crispy pieces of pork. (optional)
• Remove from oven, allow to cool for a couple minutes. Serve warm on hamburger buns, top with Texas Style BBQ Sauce! Or some Blue Cheese Coleslaw. Enjoy!

SLOW COOKER TEXAS PULLED PORK

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.

SLOW-COOKER PULLED PORK

Steps:

• In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
• Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

SLOW COOKER TEXAS PULLED PORK

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.

TEXAS STYLE SLOW COOKER PULLED PORK

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.

TEXAS BBQ PULLED PORK

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.