Texas Style Pulled Pork

Texas Style Pulled Pork


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Bring back the memories of summer cookouts as a child with this recipe for pulled pork sandwiches. The Texan twist puts a little more spice in the meat with the chili powder and mustard. Top with some cole slaw or lettuce!

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Time needed

15 min preparation + 5 hour cooking

Serving Size / Yield

8 servings


  • 1 tsp. vegetable oil
  • 1 (4 lb.) pork shoulder roast
  • 1 C. barbeque sauce
  • 1/2 C. apple cider vinegar
  • 1/2 C. chicken broth
  • 1/4 C. light brown sugar
  • 1 Tbs. prepared yellow mustard
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. chili powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 1/2 tsp. dried thyme
  • 8 hamburger buns, split
  • 2 Tbs. butter

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Pour the vegetable into the bottom of the crockpot. Put the roast into the crockpot. 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 for 5 to 6 hours, or until it shreds easily with a fork. Remove the roast, shred the meat, and return to the crockpot. Stir the meat into the juices. Spread the inside of both halves of the buns with butter. Toast the buns and spoon the pork into the buns.

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