Craving tender, juicy, smoky pulled pork but don’t want to babysit a smoker all day? This Slow Cooker BBQ Texas Pulled Pork brings those bold Texas flavors to your kitchen with minimal effort. Packed with smoky spices, tangy BBQ sauce, and that fall-apart texture you dream of, this dish is perfect for weeknights, game days, or meal prep. Just set it, forget it, and come back to a mouthwatering pulled pork that pairs perfectly with coleslaw, brioche buns, or even tacos.
Slow Cooker 6-Hour BBQ Texas Pulled Pork
Prep Time 10 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 10 minutes mins
Course Main Course
Cuisine American
For the Pork
- 4 lbs boneless pork shoulder pork butt
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp cayenne pepper optional for heat
- 1 ½ tsp salt
- 1 tsp black pepper
For the BBQ Sauce
- 1 ½ cups barbecue sauce your favorite brand or homemade
- 1/3 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp honey optional for sweetness
Prepare the Pork
Pat the pork shoulder dry with paper towels. Combine the smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, cayenne (if using), salt, and pepper in a small bowl. Rub the spice mixture generously all over the pork.
Assemble in the Slow Cooker
Place the pork shoulder in the slow cooker. In a separate bowl, whisk together BBQ sauce, apple cider vinegar, Worcestershire sauce, Dijon mustard, and honey. Pour half of the BBQ mixture over the pork, reserving the rest for later.
Cook Low and Slow
Cover and cook the pork on LOW for 6 hours. The meat should be fork-tender and easy to shred.
Shred the Pork
Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
Mix It Back In
Return the shredded pork to the slow cooker and mix it with the cooking juices. Add the reserved BBQ sauce and stir to combine. Let it warm for 10-15 minutes on the “Keep Warm” setting.
Serve and Enjoy
Serve the pulled pork on brioche buns with a side of coleslaw, or use it as a filling for tacos or sliders.
Pairings
- Side Dishes: Creamy coleslaw, baked beans, or cornbread.
- Drinks: Pair with a cold Texas lager, sweet iced tea, or a smoky bourbon cocktail.
- Dessert: Finish with peach cobbler or pecan pie for a true Southern feast.
FAQs
1. What cut of pork works best?
Boneless pork shoulder (pork butt) is ideal for its fat content, which keeps the meat tender and juicy during slow cooking. Bone-in works too, but you’ll need to remove the bone after cooking.
2. Can I use pre-made BBQ sauce?
Absolutely! Just choose a high-quality, smoky sauce for that authentic Texas flavor.
3. What if I need to cook it faster?
You can cook on HIGH for 4 hours instead of LOW for 6, but the texture may be slightly less tender.
4. How do I store leftovers?
Store pulled pork in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just thaw and reheat!