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.

Onion: Provides a subtle sweetness and depth of flavor.

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

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

Worcestershire sauce: Adds a savory, umami depth to the dish.

Yellow mustard: Provides a tangy kick and helps to tenderize the meat.

Chili powder: Adds a mild heat and enhances the smoky flavor.

Garlic: Infuses the pork with a rich, aromatic flavor.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When preparing the pork shoulder for this recipe, consider searing it in a hot pan before placing it in the slow cooker. This step can add a deeper layer of flavor by caramelizing the exterior of the meat. Simply heat a bit of oil in a skillet over medium-high heat, and sear each side of the pork shoulder until it is browned. This extra step can elevate the overall taste of your Texas pulled pork.

• 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 in a pinch.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• 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 can add a similar sweetness and depth of flavor, though it will be slightly more liquid.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be saltier, so adjust the salt content accordingly.

• yellow mustard - Substitute with dijon mustard: Dijon mustard has a similar tangy flavor but is slightly more refined and less sharp.

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

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less fresh and aromatic.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with additional umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still complement the dish.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the shredded pork along with its sauce into airtight containers. Divide into meal-sized portions for convenience.
• Label each container with the date and contents. This will help you keep track of freshness and avoid any mystery meals.
• Store the containers in the refrigerator if you plan to consume the pulled pork within 3-4 days. Ensure the temperature is consistently below 40°F (4°C).
• For longer storage, place the airtight containers in the freezer. The pulled pork can be frozen for up to 3 months without losing its flavor and texture.
• To reheat, thaw the frozen pork in the refrigerator overnight. This slow thawing process helps maintain the quality of the meat.
• Reheat the pulled pork in a saucepan over medium heat, adding a splash of barbecue sauce or apple cider vinegar to keep it moist. Stir occasionally until heated through.
• Alternatively, you can reheat the pork in the microwave. Place it in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• If you prefer, reheat the pulled pork in the slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally, until warmed through.
• Serve the reheated pulled pork on buns, in tacos, or as a topping for salads and baked potatoes. Enjoy the delicious flavors just as you did the first time!

• Stovetop Method: Place the leftover pulled pork in a saucepan over medium heat. Add a splash of chicken broth or water to keep it moist. Stir occasionally until heated through, about 5-10 minutes.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the pulled pork evenly in an oven-safe dish. Cover with aluminum foil to retain moisture. Heat for 20-30 minutes, stirring halfway through to ensure even warming.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap (leave a small vent). Heat on medium power for 2-3 minutes, stirring halfway through. Add a splash of water or barbecue sauce if it seems dry.

• Slow Cooker Method: Return the leftover pulled pork to the slow cooker. Add a bit of barbecue sauce or apple cider vinegar to keep it moist. Cover and heat on low for 1-2 hours, stirring occasionally.

• Sous Vide Method: Place the pulled pork in a vacuum-sealed bag or ziplock bag. Submerge in a water bath set to 165°F (74°C) for about 45 minutes to an hour. This method ensures the pork remains juicy and tender.

• Steaming Method: Place the pulled pork in a steamer basket over boiling water. Cover and steam for 5-10 minutes, or until heated through. This method helps retain moisture and flavor.

• Slow cooker: This is the primary appliance used to cook the pork shoulder slowly over a long period, ensuring it becomes tender and flavorful.

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

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

• Measuring spoons: Used to measure out the Worcestershire sauce, mustard, chili powder, salt, and pepper.

• Knife: Needed to chop the onion and mince the garlic.

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

• Forks: Used to shred the cooked pork shoulder once it is tender.

• Tongs: Helpful for removing the pork shoulder from the slow cooker.

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

• Buns: If serving the pulled pork as sandwiches, buns will be needed.

Prepare the sauce ahead: Mix the barbecue sauce, apple cider vinegar, brown sugar, worcestershire sauce, mustard, chili powder, garlic, salt, and pepper the night before.

Use pre-chopped onions: Save time by buying pre-chopped onions from the store.

Cook overnight: Start the slow cooker before bed so the pork shoulder is ready by morning.

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