I’ve always been a fan of traditional Texas-style pulled pork, and this recipe never fails to impress. The first time I made it for my family, they were all hooked – the kids loved the tender, flavorful meat, and my husband appreciated the ease of preparation.
As a busy mom, I love that this recipe can be adapted for any occasion, whether it’s a quick weeknight dinner or a special gathering with friends. The rich, smoky flavor of the pork is achieved through a combination of slow cooking and a blend of spices that’s reminiscent of classic barbecue.
One of the things I appreciate about this recipe is how well it stores and reheats – making a big batch on the weekend means we can enjoy leftovers throughout the week. Plus, it’s surprisingly healthy considering how rich it tastes – with leaner cuts of meat and minimal added sugars, we can indulge without feeling guilty.
My family and I have made this recipe countless times over the years, and it never gets old. Whether we’re serving it on a bun or over rice, everyone agrees that it’s one of our favorite meals.
Texas Pulled Pork
4.8 from 792 votes
This Texas pulled pork is slow-cooked until tender and shredded, then tossed in a tangy, smoky barbecue sauce. It’s perfect for sandwiches or served alongside classic sides like coleslaw and baked beans.
1Combine salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
2Rub the spice mixture all over the pork shoulder, pressing it into the meat on all sides.
3Place the seasoned pork shoulder in a large roasting pan or Dutch oven, fat side up.
4Cover the pan tightly with aluminum foil and place it in a preheated 300°F oven.
5Cook the pork for 6 to 8 hours, until the internal temperature reaches 200°F and the meat pulls apart easily with a fork.
6Check the temperature at the thickest part of the meat without touching the bone.
7While the pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, liquid smoke, and black pepper in a medium saucepan.
8Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 15 minutes, stirring occasionally.
9Remove the pork from the oven and let it rest, still covered, for 30 minutes.
10Uncover and use two forks to shred the meat, discarding any large pieces of fat and the bone.
11Pour the prepared sauce over the shredded pork and toss to coat evenly.
12Serve immediately on soft buns with pickles and coleslaw, or keep warm in a slow cooker on low heat for up to 2 hours.
For a smokier flavor, add a few wood chips to a smoker and cook the pork at 225°F for 12 to 14 hours instead of using the oven. The pork can be made a day ahead and refrigerated; reheat gently on the stovetop or in a slow cooker before serving.
Watch Video Of How Texas Pulled Pork Works
One of my favorite things about this Texas-style pulled pork recipe is how versatile it is – whether you’re serving it at a casual dinner party or packing lunches for school/work, everyone loves the rich, smoky flavor.
And as an added bonus, it’s surprisingly healthy considering how indulgent it tastes!
When storing leftovers, be sure to let them cool completely before refrigerating or freezing – this will help prevent bacterial growth and ensure food safety.
❓ Frequently Asked Questions About Texas Pulled Pork
What type of meat is best for pulled pork?
For this recipe, you’ll want to use a pork shoulder or butt – these cuts are perfect for slow cooking and will result in tender, juicy meat.
Can I use a different type of wood for smoking?
While traditional Texas-style pulled pork is typically smoked over post oak wood, you can experiment with other types like mesquite or apple wood for a unique flavor profile. Just be sure to adjust the cooking time accordingly.
How do I ensure my pork stays moist during cooking?
To prevent drying out, make sure to wrap your pork in foil during the last few hours of cooking – this will help retain moisture and ensure a tender finish.
Can I make this recipe in advance?
Absolutely! In fact, one of the best things about pulled pork is how well it stores – you can make a big batch on the weekend and enjoy leftovers throughout the week.
Juicy chicken breasts are coated with a creamy parmesan and mayonnaise mixture, then baked until golden and tender. This simple dish delivers a rich, savory fla…
A moist and tender red velvet cake layered with fresh strawberries and a creamy cream cheese frosting. The combination of tangy buttermilk, rich cocoa, and swee…
A refreshing and crunchy fruit salad with a creamy pistachio dressing. This dish combines sweet and tangy fruits with the nutty flavor of pistachios for a delig…
These corn meal muffins are a delightful treat for breakfast or a snack. They have a crispy exterior and a tender, moist interior. They are easy to make and per…
This crab and pasta salad combines tender lump crab meat with al dente pasta, crisp vegetables, and a creamy dressing. It is a refreshing and satisfying dish pe…
A savory and slightly sweet stuffing made with Italian sausage, tart apples, and aromatic herbs. Perfect for holiday dinners or as a hearty side dish….
:max_bytes(150000):strip_icc()/92462-slow-cooker-texas-pulled-pork-mfs_1774-4x3-8394fec5f36149b9a98e2c3497c690f0.jpg)