Slow Cooker Texas Pulled Pork

A Texas-style barbecue sauce is the secret ingredient in this tender, great tasting pulled pork. It can be eaten plain, with side dishes or put on a roll for a pulled pork sandwich.

Cooking Pork Butt or Pork Shoulder for Pulled Pork
When cooked in the slow cooker, preparing this pulled pork is a snap. Just make sure you use the right cut of pork, as there are many. You do not want to use pork chops or a pork tenderloin for this. Instead, a pork shoulder, which is also known as pork butt or Boston butt, makes the best Texas pulled pork.

The shoulder or butt isn't from the animal's rear, though -- it is literally the shoulder of the pig. Pork shoulder is typically roasted and also good for braising. That said, it is also great for slow-roasting or barbecuing as you will do with the pulled pork. Pork shoulder usually is sold as a 5- or 10-pound roast at the grocery store.

The reason for choosing this meat is because it cooks -- and shreds -- perfectly from the slow-cooker. Once done cooking just shred it with two forks and you will have perfectly tender pulled pork.

What You'll Need:

1 boneless pork shoulder or pork butt, 3 to 4 pounds
1 large onion, sliced
Salt and freshly ground black pepper
2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon
minced garlic
1 1/2 cups
ketchup
1/3 cup lemon juice
1/2 cup
brown sugar
1 tablespoon molasses
1/4 cup Worcestershire sauce
1 tablespoon Creole mustard or a grainy mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper

How to Make It:

Arrange the sliced onions in the slow cooker. Top with the pork roast (netting removed), then sprinkle with salt, pepper and the chili powder.

Cover and cook for 8 to 10 hours, until tender enough to shred.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the onion and saute it until the onion is translucent.
Add the garlic and saute for 2 minutes longer.

Add the ketchup, lemon juice, brown sugar, molasses, Worcestershire sauce, mustard, 1/4 teaspoon black pepper and 1/2 teaspoon of crushed red pepper. To keep splatters to a minimum, cover with a splatter screen or cover loosely with a lid. Bring to a simmer and continue cooking for about 10 minutes.

Remove the cooked pork shoulder and place it on a surface. Shred it and discard fats and liquids. Return the shredded pork to the slow cooker with the sauce you just made in the saucepan. Cover and cook on the low setting for about 30 minutes to 1 hour.

Serve the pork barbecue on split rolls with coleslaw and dill pickle slices, along with your favorite sides.