Slow Cooker 6-Hour BBQ Texas Pulled Pork
Equipment
- Slow cooker 6-quart or larger
- Mixing bowl
- Tongs
- Forks for shredding
- Cutting board
Ingredients
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
Instructions
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.