Texas BBQ Slow Cooker Pulled Pork
Juicy, tender, with a nice smoky flavor, this Texas BBQ Slow Cooker Pulled Pork is a "must try" for all you BBQ lovers!
Ingredients
- 2 1/2 cups white onions, chopped
- 4 lbs. pork shoulder, bone-in
- 1 1/2 cups BBQ sauce of your choice, divided
- 1/2 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 2 tbsp. prepared mustard
- 2 tbsp. backstrap molasses tips & tricks
- 1 tbsp. Worcestershire sauce
- 2 tbsp. puréed chipotle in adobo sauce tips & tricks
- 2 tsp. liquid smoke
- 4 large cloves garlic, pressed
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/8 tsp. kosher salt, or to taste
- 1 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water) *optional
Directions
- Place ½ chopped onions on the bottom of the crock pot and place the roast on top, fat side up; cover with the remaining onions.
- In a medium bowl, combine 1 cup BBQ sauce and the remaining ingredients (except cornstarch mixture); whisk well. Pour 2/3 of the sauce over the pork roast, close the lid and cook on High for 3 hours (*see footnote).
- Reduce the heat to Low and cook for 2 ½ hours.
- After 5 1/2 hours, remove the roast from the slow cooker, and shred the meat using two forks.
- Return the shredded pork to the crock pot and pour the remaining sauce on top. Stir and cook for an additional 1 hour on High.
- When time is up, scoop up the meat, draining as much liquid as possible, and transfer to a plate; set aside.
- Carefully transfer the liquid to a large deep saucepan over medium heat. When it starts boiling, add the remaining ½ cup BBQ sauce; stir. Cook for 10 minutes, stirring occasionally.
- Add the cornstarch mixture and when the sauce has thickened, transfer the meat to the saucepan, stir and heat it through for 5 minutes.
Notes
Footnote: You can always set the first cooking time on "High" for 1 1/2 hours and then reduce it to "Low" for 5 hours. When you return the shredded pork back to the crock, the time will stay the same which is 1 hour on "High".