Juicy, flavorful, and slow cooked to perfection, Slow Cooker Texas Pulled Pork has the texture and taste of Sunday barbeques in the heat of the summer! Slathered in savory, sweet, tangy sauce with just a touch of heat, Slow Cooker Texas Pulled Pork is perfect whether it’s sandwiched in a potato roll or piled on a loaded baked potato. Tender, seasoned, and endlessly enjoyable, this pulled pork will pull at your heartstrings.

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  • 1 teaspoon vegetable oil
  • 1 (4-pound) pork shoulder roast
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 extra-large onion, chopped
  • 1 tablespoon chili powder
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 8 hamburger buns, split, for serving
  • butter, to taste


Step 1 –Pour the vegetable oil into the bottom of a slow cooker.

Step 2 –Set the pork roast into the slow cooker.

Step 3 –Pour in the barbecue sauce, the chicken broth, and the apple cider vinegar.

Step 4 –Mix in the brown sugar, the Worcestershire sauce, the yellow mustard, the onions, the chili powder, the garlic, and the thyme.

Step 5 –Cover and cook on high until the roast is easily shredded with a fork, about 5-6 hours.

Step 6 –Remove the roast from the slow cooker, and shred it using two forks.

Step 7 –Place the shredded pork back into the slow cooker, and stir the meat into the juices.

Step 8 –Slather the inside of both halves of the hamburger buns with the butter.

Step 9 –In a skillet over medium heat, toast the buns, butter-side down, until they are golden brown.

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Step 10 –Spoon the pork into the toasted buns, then serve.