Slow Cooked Texas Pulled Pork



  • 1 tsp. vegetable oil
  • 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 Tbsp. prepared yellow mustard
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1.5 tsp. dried thyme
  • 8 hamburger buns, split
  • 2 Tbsp. butter, or as needed



  1. Pour the vegetable oil into the bottom of a slow cooker.
  2. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth.
  3. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.
  4. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  5. Remove the roast from the slow cooker, and shred the meat using two forks.
  6. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  7. Spread the inside of both halves of hamburger buns with butter.
  8. Toast the buns, butter side down, in a skillet over medium heat until golden brown.
  9. Spoon pork into the toasted buns.

Note: Great tip when using a slow cooker, always use Reynolds™ Slow Cooker Liners. Easy clean up!


From Beth Caple

One of our family’s favorite meals is Slow Cooked Texas Pulled Pork, which I found on  Because we always have pork in our freezer, I enjoy trying new pork recipes.  As a working mother of three very active children, I always appreciate being able to serve a delicious and nutritious meal without a lot of hassle (or dishes!).  This recipe serves 8, and the prep time is only 15 minutes.