Slow Cooker Texas Pulled Pork

Get ready for the most tender, flavor-packed pulled pork that’ll have everyone begging for seconds! This Texas-style slow cooker recipe transforms humble pork shoulder into mouthwatering, melt-in-your-mouth magic with minimal effort.

The secret lies in our perfect blend of smoky, savory spices and that incredible cooking liquid that creates the most amazing bark on the outside while keeping every bite juicy on the inside. Trust me, this isn’t just another pulled pork recipe – it’s the one you’ll come back to again and again.

Ingredients

For the Meat:

• 3 pounds pork shoulder or butt

For the Dry Rub:

• 2 tablespoons salt
• 2 tablespoons black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon paprika
• 1/4 teaspoon cayenne pepper

For the Cooking Liquid:

• 1 garlic clove, minced
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1 cup ketchup
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1 tablespoon liquid smoke

Steps

1. Combine the dry rub ingredients in a small bowl, mixing thoroughly until well integrated. This blend should be free of any clumps for even distribution.
2. Trim visible excess fat from the pork shoulder, leaving a thin 1/4-inch fat cap for flavor. Massage the dry rub thoroughly into all surfaces of the meat, using approximately 2-3 tablespoons total. Place the seasoned pork in your slow cooker.
3. In a medium bowl, whisk together all cooking liquid ingredients until the brown sugar completely dissolves (about 1-2 minutes). Pour this mixture around – not over – the rubbed pork to preserve the spice coating.
4. Set your slow cooker to low heat and cook for 8 hours. The pork is done when it reaches an internal temperature of 195°F (91°C) and easily shreds with a fork. Resist the urge to open the lid during cooking, as this can add 30-45 minutes to cooking time.
5. Remove the pork carefully to a large cutting board. Let rest for 10-15 minutes to allow the juices to redistribute. Using two forks, shred the meat along the natural muscle fibers. The meat should pull apart effortlessly.
6. For extra flavor, toss the shredded pork with 1/2 cup of the strained cooking liquid before serving. Serve hot on buns, tacos, or over rice.

Smart Swaps

• Use coconut sugar instead of brown sugar (1:1 ratio) for a lower glycemic option
• Replace ketchup with 2/3 cup tomato paste mixed with 1/3 cup water and 1 tablespoon vinegar

Make It Diabetes-Friendly

• Substitute brown sugar with 1/4 cup monk fruit sweetener plus 1 tablespoon molasses
• Use sugar-free ketchup to reduce carbs by 12g per serving
• Serve on cloud bread or lettuce wraps instead of buns to save 30g carbs per serving

Pro Tips

• For best results, choose a marbled pork shoulder with good fat distribution
• Let meat come to room temperature (30 minutes) before cooking
• Don’t skip the resting period – it’s crucial for moisture retention