Coming from Texas, one of my favorite things in the world to eat is pulled pork. However, I no longer have a smoker, and live farther away. I know there are a lot of people in the same boat that don’t have a smoker since they can take up a lot of room and be very expensive. Thankfully, making pulled pork is yet another thing that the amazing slow cooker can do.
Not only that, but the slow cooker is actually the faster method to making pulled pork compared to the smoker! It might not have the same taste, but it will end up being just as delicious, and your family and friends are sure to enjoy it.
All you need is around five hours from start to finish to make this delicious recipe for pulled pork, though the list of ingredients is a bit longer than many other meals, but it’s all worth it for the taste in the end! We have a recipe that makes enough sandwiches for eight people, too, so there’s plenty to go around. You can cut the recipe in half for four people, though it’s always better to have some extras lying around for some tasty leftovers!
If you don’t happen to have a slow cooker or a smoker, the slow cooker is going to be the much cheaper route. Good ones tend to come in at still under $100, while the good smokers are going for well over $300. It’s also better for smaller living spaces, especially if you’re like me and live in a smaller apartment where having a smoker or a grill isn’t even an option.
Try out this recipe to get a taste of the south, where in my opinion they have the best barbecue in the United States! Everyone has their own opinion on that, but it’s just how I feel! One part of the recipe that you can mix up to your desire is what type of barbecue sauce you’re using. There’s actually only going to be one cup in the entire mixture, so it’s not overbearing and too sweet. That’s just not the Texas way.
So if you want the authentic Texas pulled pork experience, I’d suggest using a sauce like Stubb’s BBQ that’s available in most stores nationwide. For something a little more difficult to find, Four Escobar’s is a definite favorite! Try out a few different sauces each time and see which one works the best for you. Either way, you’re sure to love this recipe for pulled pork, especially with toasted hamburger buns (the bigger the better)!
Preparation Time: 5 Hours, 15 Minutes
Serves: 8 People
Nutrition (Per Serving):
Fat: 23 g
Protein: 32 g
Carbohydrates: 45 g
Sodium: 790 mg
Cholesterol: 100 mg
What You’ll Need:
- 4 Pounds of Shredded Pork Shoulder Roast
- 1 Cup of Barbecue Sauce
- 1 Teaspoon of Vegetable Oil
- ¼ Cup of Light Brown Sugar
- ½ Cup of Chicken Broth
- ½ Cup of Apple Cider Vinegar
- 1 Tablespoon of Yellow Mustard
- 2 Tablespoons of Butter
- 1 Tablespoon of Worcestershire Sauce
- 1 ½ Teaspoons of Dried Thyme
- 1 Tablespoon of Chili Powder
- 2 Large Cloves of Garlic, Crushed
- 1 Extra Large Onion, Chopped
- 8 Hamburger Buns
- We’ll get out our slow cooker to get started, pouring in a teaspoon of vegetable oil at the bottom. I prefer to put a liner in the slow cooker for easier clean-up afterward, but either way will work just fine!
- Then, take the four pounds of pork shoulder roast, putting it into the slow cooker. On top of the roast, pour in your cup of barbecue sauce, ½ cup of chicken broth and ½ cup of apple cider vinegar.
- Next, we’ll add in most of our other ingredients, this time stirring them into the mixture. Add in ¼ cup of brown sugar, tablespoon of Worcestershire sauce, tablespoon of yellow mustard, tablespoon of chili powder, the chopped onion, crushed garlic and one and a half teaspoons of thyme. After getting the perfect mixture, cover the slow cooker and put the temperature on high.
- It should take between five to six hours for the roast to be ready. At the five hour mark, check your roast to see if it’s finished. If it can shred easily with a fork, then it will be ready to go.
- Once you get the meat tender, remove the roast from the slow cooker and continue to shred the rest of the meat with two forks. You don’t want the chunks of meat to be too big, so this might take a little bit of time with four pounds of meat.
- After getting the pork shredded to perfection, put the meat back into the slow cooker, stirring it in the juices inside. Set the temperature to low so that it the sauces don’t start to thicken, stirring when needed.
- For an extra bonus for your sandwiches, take out your hamburger buns and spread a small amount of butter on the insides of each half. Put your skillet onto a medium heat stove top, toasting the buns until they are a light golden brown.
- With your buns ready and the pork tenderized and juicy, you’re ready to eat! There should be enough for eight sandwiches in total, meaning that there’s plenty to go around! If there’s any pork leftover, it’s easy to reheat the next day, and you can even leave it in the slow cooker at a low temperature, but make sure to keep stirring every now and then!