If you’re in the mood for pulled pork that is easy to make and full of flavor, then you must try this recipe I found on Allrecipes.com for Slow Cooker Texas Pulled Pork. Full disclosure, this is the first time that I’ve ever made pulled pork so I truly mean it when I say it’s easy to make.
We used a pork shoulder roast that was just under 4 pounds and trimmed off a little bit of the excess fat. Additionally, instead of using chicken broth we used chicken stock and instead of crushing 2 large garlic cloves we used minced garlic. For BBQ sauce, we used Famous Dave’s Sweet and Zesty which gave it a nice, easy going flavor but I think next time I’m going to try something a little bolder or smokier. The brown sugar makes it a little sweater already so using a sweat BBQ sauce just adds to that. After mixing all of the ingredients together, I set the crock pot on HIGH for 5 hours. At the 5 hour mark, I took it out to pull apart with 2 forks and returned the meat to slow cooker on KEEP WARM for it to soak in the juices.
If I had to nit-pick one thing, I found that the sauce was just a little too runny for my preference once I put it on the bun. However, I did find a reviewer that offered a solution: dissolving 2 Tbsp. of corn starch in 1 Tbsp. of apple cider vinegar and adding it to the sauce. This thickened the sauce up which helped stick to the meat better.
Overall, I couldn’t be happier with this first attempt at making BBQ pulled pork in a slow cooker. I will definitely try this recipe again with some minor tweaks. I think this dish would be great to bring to your next tailgating event. You can start it early in the morning to be ready for the afternoon, or start the night before and cook it on LOW for 10-12 hours. One piece you’ll want to remember is a nicely buttered toasted bun, it complements the pulled pork very well!
First: 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.
Second: 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.
Third: 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.
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