Texas Pulled Pork
This recipe is a delicious and easy way to make pulled pork in a pressure cooker or slow cooker. The pork is incredibly tender and flavorful, perfect for sandwiches or tacos.
This recipe is a delicious and easy way to make pulled pork in a pressure cooker or slow cooker. The pork is incredibly tender and flavorful, perfect for sandwiches or tacos.
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 cup chicken broth
- 1 tbsp chili powder
- 1 tbsp worcestershire sauce
- 1 tbsp yellow mustard
- 1 cup barbecue sauce
- 1 tsp vegetable oil
- 4 lbs pork shoulder roast
- 1 extra large onion choped
- 2 large garlic cloves crushed
- 1 1/2 tsp thyme
- 8 hamburger buns
- 2 tbsp butter as needed
- Carbohydrate 70.0609766197168 g
- Cholesterol 172.0110726 mg
- Fat 54.8919058375008 g
- Fiber 2.31429855204206 g
- Protein 47.3588676758426 g
- Saturated Fat 18.9207622027192 g
- Serving Size 1 1 Serving (395g)
- Sodium 1089.34402778368 mg
- Sugar 67.7466780676747 g
- Trans Fat 5.54377520971035 g
- Calories 974 calories
Step-by-step
- Pour the vegetable oil into the bottom of a slow cooker. 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.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Swapping apple cider vinegar for fresh lime juice alters the foundational acidity of the braising liquid, shifting the regional flavor profile away from traditional vinegar-heavy barbecue toward a brighter, citrus-forward finish that pairs exceptionally well with alternative proteins like jackfruit or firm tofu if you need to eliminate red meat entirely. Utilizing pork shoulder, which contains abundant intramuscular fat and connective tissue, guarantees tenderness during long cooking cycles where leaner cuts would dry out completely. When adapting this recipe for restricted diets, substitute the standard barbecue sauce with a homemade blend using molasses and tamari to strictly control sodium levels and avoid hidden gluten sources found in commercial thickeners. While a slow cooker running on high for 5 to 6 hours provides hands-off convenience, a heavy cast-iron Dutch oven placed in a 300 degree Fahrenheit oven achieves identical thermal circulation and moisture retention.
Managing Ingredient Efficiency and Cuts
Pork shoulder yields a high ratio of cooked meat to bone, making it one of the most economical cuts for feeding large groups on a strict budget. Trimming excess exterior fat before cooking prevents the braising liquid from becoming greasy, though leaving a thin cap of approximately one-quarter inch protects the muscle fibers from scorching during extended heat exposure. Because collagen breakdown requires sustained internal temperatures between 195 and 205 degrees Fahrenheit, testing the meat with an instant-read thermometer ensures the connective tissue has fully gelatinized before shredding begins.
Storage and Freezing Protocols
Shredded pork maintains optimal moisture when stored directly in its cooking juices within airtight glass containers held at or below 40 degrees Fahrenheit for up to four days. Freezing cooked pork shoulder requires pressing all air out of heavy-duty freezer bags to prevent freezer burn, yielding safe storage for up to three months when properly sealed. Reheating frozen portions requires thawing them overnight in the refrigerator before simmering gently in a covered skillet over medium-low heat with two tablespoons of chicken broth to restore lost hydration.
