Slow Cooker Texas Pulled Pork Recipe

Pork shoulder: A cut of meat that becomes tender and flavorful when slow-cooked.

Barbecue sauce: Adds a smoky and sweet flavor to the pork.

Apple cider vinegar: Provides a tangy taste that balances the sweetness.

Chicken broth: Keeps the pork moist and adds depth of flavor.

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

Yellow mustard: Adds a tangy and slightly spicy flavor.

Worcestershire sauce: Adds a rich umami flavor.

Chili powder: Adds a bit of heat and smokiness.

Onion: Adds sweetness and depth of flavor.

Garlic: Adds a robust and aromatic flavor.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and enhances the other flavors.

When preparing pork shoulder for this recipe, it's crucial to trim any excess fat to prevent the dish from becoming overly greasy. However, leave a thin layer of fat to keep the meat moist and flavorful during the slow cooking process. Additionally, when shredding the pork, use two forks to pull the meat apart gently, ensuring you achieve the perfect texture. This method helps to evenly distribute the sauce and seasonings throughout the pulled pork, enhancing the overall taste.

• pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be slow-cooked to achieve a tender, pull-apart consistency.

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to barbecue sauce, though it will add an Asian twist.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the liquid content and add a different but still savory flavor.

• brown sugar - Substitute with honey: Honey can provide the same sweetness and a slightly different depth of flavor.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a similar tanginess but with a bit more complexity and spice.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be saltier.

• chili powder - Substitute with paprika: Paprika can provide a milder heat and a similar smoky flavor.

• onion - Substitute with shallots: Shallots have a milder, sweeter flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic to provide a similar flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with additional umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.
• Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. Divide it into meal-sized portions for convenience.
• Label each container or bag with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the pulled pork in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When reheating, thaw frozen pulled pork in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the pulled pork in a saucepan over medium heat, adding a splash of chicken broth or barbecue sauce to keep it moist. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
• If you notice any off smells or changes in texture, it's best to discard the pulled pork to avoid any risk of foodborne illness.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover pulled pork in an oven-safe dish.
  3. Add a splash of chicken broth or barbecue sauce to keep the meat moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 20-30 minutes, or until the pulled pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Place the pulled pork in a skillet or saucepan.
  2. Add a bit of chicken broth or barbecue sauce to the pan.
  3. Heat over medium-low heat, stirring occasionally.
  4. Cook until the pulled pork is heated through and reaches an internal temperature of 165°F (74°C).

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Add a small amount of chicken broth or barbecue sauce to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through.
  5. Continue heating in 1-minute intervals until the pulled pork is hot and reaches an internal temperature of 165°F (74°C).

• Slow Cooker Method:

  1. Place the leftover pulled pork in the slow cooker.
  2. Add a bit of chicken broth or barbecue sauce to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the pulled pork is thoroughly warmed and reaches an internal temperature of 165°F (74°C).

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove the pulled pork from the bag and serve immediately.

• Slow cooker: A countertop electrical appliance used to cook the pork shoulder slowly over several hours, ensuring it becomes tender and flavorful.

• Mixing bowl: A large bowl used to combine the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, chopped onion, minced garlic, salt, and pepper.

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

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

• Cutting board: A flat surface used for chopping the onion and mincing the garlic.

• Chef's knife: A sharp knife used for chopping the onion and mincing the garlic.

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

• Serving spoon: Used to mix the shredded pork with the sauce and to serve the pulled pork.

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

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

Use pre-chopped ingredients: Buy pre-chopped onion and pre-minced garlic to save prep time.

Trim the pork in advance: Trim the excess fat from the pork shoulder the night before and store it in the fridge.

Set it and forget it: Start the slow cooker in the morning so the pork is ready by dinner time.

Double the recipe: Make a larger batch and freeze the extra pulled pork for future meals.