I am excited about my slow-cooked pork shoulder, seasoned with chili powder, smoked paprika, and garlic for a flavor punch you do not want to miss. My recipe incorporates tangy apple cider vinegar and hearty beef broth to yield a memorable Slow Cooker Barbecue Pulled Pork. Each bite brings a satisfying blend of spice and tang.

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I’m excited to share my favorite recipe for Slow Cooker Texas Pulled Pork. I couldn’t believe how amazing it turned out when I first tried it.

I start with a hefty pork shoulder, seasoned with chili powder, smoked paprika, garlic powder and a few other spices that bring out that Texas style flavor. I love tossing in a sliced onion and minced garlic along with a mix of beef broth, apple cider vinegar and BBQ sauce into the slow cooker.

As the pork slowly cooks for hours, it becomes incredibly tender and juicy. The flavors really meld together and give you that perfect balance of smokiness and tanginess.

Every bite is so pulled apart and savory that it’s hard to stop eating it. Once you make it once, you’ll be hooked on this simple pulled pork, perfect for sandwiches or any meal that needs a little extra kick.

Enjoy cooking and have fun trying out this recipe!

Why I Like this Recipe

I love this recipe because the spice blend really pops and gives the pork a rich, smoky flavor that I just can’t get enough of. I also appreciate how the slow-cooked method makes the meat so tender it’s literally falling apart; I always feel like I’m getting that perfect pull every time. The mix of onions and garlic underneath the pork fills the kitchen with a mouthwatering aroma that reminds me of home cooking. Plus, it’s super easy to tweak the seasoning to suit my taste, which makes cooking it feel like a fun experiment every single time.

Ingredients

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Pork shoulder offers high protein and healthy fats creating tender, flavorful meat.
Chili powder adds a bold spice, antioxidants and rich color boosting the flavor.
Smoked paprika delivers a deep smoky flavor and a striking red hue to the dish.
Onion contributes natural sweetness, fiber and essential vitamins for added nutrition.
Apple cider vinegar gives a tangy zip that tenderizes meat and brightens flavors.
Beef broth enhances the dish with a savory umami depth and rich moisture.
BBQ sauce melds sweet, tangy notes with smoky spices to complete the dish.

Ingredient Quantities

4 to 5 lbs pork shoulder, trimmed and patted dry

2 tbsp chili powder

1 tbsp smoked paprika

2 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

2 tsp salt (or to taste)

1 tsp freshly ground black pepper

1 large onion, sliced thinly

4 garlic cloves, minced

1 cup beef broth

1/2 cup apple cider vinegar

1/2 cup BBQ sauce

How to Make this

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1. In a small bowl, mix together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and pepper.

2. Rub this spice blend all over the pork shoulder, making sure it’s evenly coated.

3. Lay the sliced onions and minced garlic in the bottom of your slow cooker.

4. Place the seasoned pork shoulder on top of the onions and garlic so the flavors can meld together.

5. In another bowl, stir together the beef broth, apple cider vinegar and BBQ sauce then pour it over the pork.

6. Cover the slow cooker and let it cook on low for about 8 hours until the meat is really tender.

7. Once the pork is done, pull it out of the cooker and shred it using two forks.

8. Toss the shredded pork back into the juices in the slow cooker, stirring well to coat it in all the flavorful goodness.

9. Give the pork a taste and add any extra salt or seasoning if needed.

10. Serve the Texas pulled pork hot with buns or your favorite sides and enjoy!

Equipment Needed

1. Slow cooker that can hold at least 6 quarts
2. A small bowl for mixing the dry spices
3. A medium bowl for blending the broth, vinegar, and BBQ sauce
4. A large cutting board and a sharp knife for slicing the onion and mincing garlic
5. Measuring spoons and a measuring cup for accurate ingredient portions
6. Two forks for shredding the pork once it’s cooked
7. A spatula or a large spoon for stirring the pork back into the juices

FAQ

Q: How should I prep the pork before adding it to the slow cooker?

A: Make sure you trim and pat the pork shoulder dry, then rub it up well with the chili powder, smoked paprika, cumin, garlic and onion powders, salt, and pepper.

Q: How long does it take to cook the pork in the slow cooker?

A: It usually takes about 8 hours on low, but check for tenderness – it should fall apart easily when done.

Q: Can I swap out the apple cider vinegar if I dont have any?

A: Yea, you can use white vinegar as a substitute, but it may change the taste a bit, so adjust the amount to your liking.

Q: Do I need to sear the pork before putting it in the slow cooker?

A: It's not absolutely necessary, but searing can lock in more flavor and give it a richer taste.

Q: How do I store leftovers and reheat them?

A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low in the slow cooker or in a pan over medium heat to keep it from drying out.

Slow Cooker Texas Pulled Pork Recipe Substitutions and Variations

Pork shoulder: If you don’t have pork shoulder, try using pork butt. It’s a bit fattier but works just as good for pulling apart easily.
Apple cider vinegar: You can swap this for white vinegar or even a mix of lemon juice and water. It wont be exactly the same but it brings in a nice tanginess.
BBQ sauce: If you’re short on BBQ sauce, blend together ketchup, a bit of brown sugar, and a dash of vinegar. Its a decent substitute that gives you a similar sweet and tangy flavor.
Beef broth: Use chicken broth if you dont have beef broth. You can also dissolve a beef bouillon cube in water and use that instead.

Pro Tips

1. Try letting the pork sit with the rub in the fridge overnight if you can. It really helps the spices seep into the meat a lot better than just rubbing it right before cooking.

2. When you shred the pork, mix it with the juices slowly and take your time so it stays super moist and full of flavor instead of drying out quickly.

3. If you like a little extra kick, you could add a splash more BBQ sauce or even a pinch of extra chili powder at the end after tasting to really get that flavor pop.