Slow Cooker Texas Pulled Pork
Published: Friday, November 14, 2025
1 tsp. vegetable oil
4 lb. pork shoulder roast
1 c. barbecue sauce
½ c. apple cider vinegar
½ c. chicken broth
¼ c. light brown sugar
1 Tbsp. prepared yellow mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1½ tsp. dried thyme
8 hamburger buns, split
2 Tbsp. butter, or as needed
Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker and pour in the barbecue sauce, vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Cover and cook on Low for 10-12 hours or High for 5-6 hours until pork shreds easily with a fork.
Remove pork from slow cooker and shred the meat using 2 forks. Return shredded pork to the slow cooker, and stir to combine with juices. Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns. —8 servings.
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