Slow Cooker Texas Pulled Pork Recipe (with Video)

I used a 6 lb. pork loin roast that I purchased on clearance. I adjusted the ingredients for the size of my roast, opting for dry mustard instead of prepared, and adding liquid smoke. I cooked it on high for two hours, then on low for seven hours. I took the meat out and it easily shredded two hours before serving, then returned it to the crockpot. There was a lot of liquid, so I had to reduce it by about two cups after adding the shredded meat back in. At that point, I added a bit of BBQ sauce and more liquid smoke to enhance the flavor, as it still needed more of a BBQ taste. After an additional two hours, this was the best pork I've ever made in the slow cooker. Our guest even asked to take some home for lunch the next day. Next time, I may skip adding broth, as the meat's fat provided enough juice. A tip: when placing the meat in the crockpot, always keep the fat side facing up so the juices can penetrate while cooking. I read that somewhere, and it worked well!

This recipe is fantastic! My family absolutely adored it and it vanished in no time. I opted for a 2 1/2 pound pork roast and it came out just right. I've been on the hunt for a top-notch pulled pork recipe for ages, and finally, I've found the one!

Great taste! The suggested cooking time was accurate. I decided to skip the thyme because I'm not a fan of its taste with pork. I will definitely cook this dish again.

This was absolutely delicious! I made an 8-pound roast using this recipe, and it easily fit in my large oval crockpot. We had plenty of leftovers, which we froze, and it was just as tasty when reheated!

I was initially thrilled to give this recipe a try, but I ended up feeling a bit let down. While it was incredibly simple to prepare and the pork came out tender and delicious, it just didn't hit the mark for me in terms of flavor. Personally, I found it to be overly sweet and lacking that desired smoky taste. If I decide to make this dish again, I'll skip the sugar altogether and opt for extra vinegar along with some liquid smoke to achieve that classic pulled pork flavor.

I used this recipe to pull 40 lbs. of pork for my son's graduation party, and it was a hit! I decided to freeze it before reheating it in crockpots, and the result was fantastic. The pork turned out incredibly moist, much better than when I tried a root beer recipe before. Although I served BBQ on the side, I'm not even sure it was necessary as the pork was so delicious on its own. Overall, I received many compliments on the dish and would definitely recommend this recipe to others.

Exceptional pulled pork with incredible flavor, but the sauce was too thin, hindering its taste and ability to adhere to the meat. Solution: after shredding the pork, I mixed 2 tablespoons of cornstarch with 1 tablespoon of apple cider vinegar and added it to the sauce. Instantly thickened, the now full-bodied sauce clung beautifully to the meat, enhancing the overall dish. This tweak resulted in my husband asking for seconds, a first for my pulled pork!

Review Rewritten: This recipe is excellent! I used a 6.5 lb Boston butt and slow-cooked it for about 9 hours. After cooking, I removed the meat, carefully took out as much fat as possible before shredding it, and then wrapped the meat separately. I chilled the remaining meat juices in a pot overnight in the fridge, allowing the fat to solidify for easy removal. Next, I mixed in some Sweet Baby Ray's and Wahoo sauce to the liquid, used a stick blender to create a smooth sauce, added the shredded meat back in, and refrigerated it overnight to enhance the flavors. The result was a delicious pulled pork that I served on toasted sandwich buns - absolutely yum!

Review rewritten: Pulled pork is a rare find in our area, but after watching it featured on various cooking shows, we decided to give it a try. And let me tell you, it was an amazing meal! We didn't have any buns, so we enjoyed it on a plate with a touch of Dijon mustard, alongside some delicious homemade cabbage rolls. We ended up with plenty of leftovers, so we're looking forward to buying some buns and trying it that classic way with a side of coleslaw. Thanks, cmcreight, for introducing us to this delicious dish!

Amazing! I didn't need to use any vegetable oil. I cooked it on low for 10 hours while I was at work, skipped the thyme to suit my personal taste, then shredded it and added some spicy BBQ sauce (Stubb's) in the crockpot - my husband and kids absolutely loved it!! I brought the leftovers to work and had to print out the recipe for my colleagues. I believe the combination of vinegar, Worcestershire sauce, chili powder, mustard, brown sugar, and BBQ sauce provided that perfect blend of sweet, spicy, and tangy flavors that made it a fantastic meal!! Thank you for sharing!

Review Reimagined: I recently whipped up this pork recipe for my partner and myself and let me tell you, it was absolutely delicious. It might just be the best pork dish I've ever cooked! I didn't have any thyme or clove on hand, so I left those out, and surprisingly, it didn't make much of a difference. Adding a splash of hot sauce and liquid mesquite smoke gave it a nice kick. Since it was just the two of us, I halved the recipe for our small 2.5-pound roast, but next time I'll definitely go for a larger cut of meat. We're big fans of garlic, so I used four cloves, but I think we could have handled even more. I had to substitute red wine vinegar and beef broth for what the recipe called for, but it turned out fabulous nonetheless. This dish is a definite keeper, one of those secret recipes you don't want to give away! On my second attempt, I still couldn't find a bigger roast, so I stuck with the 2.5-pounder. Skipped the thyme and clove again and opted for Jack Daniels Original #7 Recipe Barbecue sauce this time, which was a fantastic choice. I swapped in red wine vinegar and chicken broth, added extra garlic, Worcestershire sauce, hot sauce, and mesquite liquid smoke for more depth of flavor. The result was a roast that had everyone asking about the mysterious but delicious taste. This recipe is a keeper for sure!

I made some modifications to the recipe by adding 2 teaspoons of salt to the sauce and including 3 additional garlic cloves. Instead of using shoulder, I opted for bone-in pork loin and brown mustard. I cooked it in the crockpot for 12 hours after marinating the meat in the sauce overnight. I suggest mixing the sauce before adding the meat, but the final result was absolutely delicious!

We absolutely enjoyed this dish! It was really delicious! The only change I will make next time is to transfer the shredded pork into a bowl and then add about a cup of the cooking liquid. Putting the meat back in the pot made it a bit too moist for my liking. This recipe is definitely going into our regular meal rotation!

Exceptional

What an amazing meal! There were plenty of leftovers, and the flavors were absolutely fantastic. Adding carrots and potatoes gave it more of a BBQ pork pot roast vibe... Delicious!

I absolutely adored it.

This pulled pork was unbelievably tender, juicy, and bursting with flavor! I enjoyed it with homemade flatbread made using my go-to quick dough recipe. If you're interested in making everything from scratch, here's the dough I recommend for sandwich rolls and wraps.

Although preparing the dish was straightforward, typical of such roasts, I was disappointed by the lack of bold flavors in this Texas-inspired recipe. The seasoning was too subtle for my taste, lacking the expected kick. While the meat made a satisfying sandwich, I feel that using a mildly spicy barbecue sauce from a bottle would have achieved the same result without the need for these specific ingredients.

The dish initially had an overpowering vinegar flavor, but after adjusting with some salt, extra BBQ sauce, and a bit more brown sugar, it became a huge hit at my grandson's graduation party.

Came out fantastic! Absolutely delicious.