Slow Cooker Texas Pulled Pork

by Dan Stratta February 19, 2021

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll.

Ingredients

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbecue sauce ( Mix 3 tablespoons of Spice & EZ Salt River Rib Rub with 1.5 cups of ketchup to make BBQ sauce)
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
8 hamburger buns, split
2 tablespoons butter, or as needed

Step 1

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, Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Step 2

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.
Step 3

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.

The pork can also be cooked on Low for 10 to 12 hours.

Per Serving:

528 calories; protein 31.9g; carbohydrates 45.5g; fat 23.2g; cholesterol 98.4mg; sodium 802.7mg.