Pulled Pork

 Slow Cooker Texas Pulled Pork

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork/

This photo was pulled off the internet. It is not my photo but the sandwich looked similar.

I used this recipe, mostly. I've added some of my own ideas below. It turned out so yummy!!!! And the coleslaw WITH the coleslaw sauce on top of the meat was to die for (at least in my opinion)!!! I did forget to toast the buns which I'm sure would have made them even more amazing!!!

Prep: 15 mins (Ha! I totally disagree) Prep time was much longer!

Cook: 5 hrs

Total: 5 hrs 15 mins

Servings: 8

Yield: 8 sandwiches

Ingredient 

Liquid Smoke- this is my rub addition

1 teaspoon vegetable oil

1 (4 pound) pork shoulder roast (I believe I used pork shoulder butt, it had plenty of fat on it and it was about 6 lbs so I increased each of the items below by a little bit more)

1 cup barbeque sauce- I used KINDERS organic mild bbq sauce. The family really liked it.

½ cup apple cider vinegar

½ cup chicken broth

¼ cup light brown sugar

1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 extra large onion, chopped

2 large cloves garlic, crushed

1 ½ teaspoons dried thyme- I did not use thyme

8 hamburger buns, split

2 tablespoons butter, or as needed

Directions:

I first cut my roast off and cut off large chunks of fat. Then I rubbed in salt and pepper and liquid smoke onto my roast and then seared the roast. Then I cooked it in my instant pot with about 3/4 cup of chicken broth for 15 minutes on high pressure and allowed a slow pressure release. THEN I followed the directions below. 

Step 1

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. I mixed the ingredients together first and then poured it over and around the roast in the crock-pot. I cooked it on medium about 1 hour and on high about 4 hours. 

My recommendation is to sear the meat and then cook slow in the crock-pot for 8-10 hours. I didn't have that much time so I did a partial cook in the instant pot and then on high in the crockpot for 4 hoursish. It turned out good and came apart well. 

Step 2

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Step 3

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

COLESLAW 

and DRESSING FOR COLESLAW

Coleslaw

1 bag of pre-shredded coleslaw and carrots

Coleslaw Dressing- this recipe came from the Costco connection magazine.

I only made a 1/4 of this recipe and that was plenty with about 1/3 bag of coleslaw.

1 cup sour cream

3/4 cup mayonnaise

1 Tbsp apple cider vinegar

1 1/2 Tbsp Dijon Mustard

1/4 cup sugar

Salt, to taste

Course ground pepper, to taste