This Slow Cooker Texas Pulled Pork was the hit meal of our week!
We made it on Sunday, then proceeded to eat the leftovers for three days afterwards! The kids LOVED this meal. Enough that they took pulled pork sandwiches for lunch at school- even my daughter that generally loves plain food. She is game to try new things, so she took a bite ( and I could tell she was ready to hate it) and ended up loving it. I would say this is one of her favourite meals now.
Ha! Sometimes Mom IS right!
Now, I didn't name this recipe slow cooker Texas pulled pork. I pulled it straight from HERE on All Recipes. I take no responsibility for its name or how correct it is. I have my own pulled pork recipe and wanted to try something new, so I popped over there to find one. This recipe has 1500 reviews and is incredibly well rated.
As it should be. This is one seriously great pulled pork recipe.
Now whether or not it's actually slow cooker TEXAS pulled pork I don't know. I'm not going to argue about its name or authenticity.
What I DO know is that I had all the ingredients for it in my pantry ( major win!), you cook in the slow cooker, it's easy, it's fast and it's one of the best pulled porks I have made. Mr Magpie doesn't actually really like pulled pork as he finds them too sweet – this one isn't. It's just right.
For some other great dinner ideas, try these:
Pin this recipe to your SLOW COOKER or Supper Boards!
- 1 4 pound pork shoulder roast
- 1 cup barbeque sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion chopped
- 2 large cloves garlic crushed
- 1 1/2 teaspoons dried thyme
- buns of your choice
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 or on low for 8-9 hours.
If wanted, toast the buns you are using. Place a large amount of shredded pork on each on, top, and serve!