This Texas-Style Pulled Pork is the perfect blend of tender, smoky goodness and simple, feel-good cooking! Juicy, slow-cooked pork meets a tangy barbecue sauce that’s bursting with bold flavor. It all comes together in the slow cooker with minimal fuss and big, comforting results. Served up on toasted, buttered rolls, it’s a family favorite that’s as easy to make as it is to love — the kind of recipe that turns ordinary meals into something memorable!
Original recipe from All Recipes
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Ingredients
- 1 teaspoon vegetable oil
- 1 (4-pound) pork shoulder roast
- 1 cup barbecue sauce
- 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 of garlic, crushed
- 1 ½ teaspoons dried thyme
- 8 hamburger buns, split
- 2 tablespoons butter, or as needed
Instructions:
- Add Ingredients to the Slow Cooker:
Pour vegetable oil into the bottom of a slow cooker. Place the pork roast inside, then add barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. - Cook the Pork:
Cover and cook on Low for 10–12 hours or High for 5–6 hours, until the pork is tender and shreds easily with a fork. - Shred the Meat:
Remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir to combine with the flavorful juices. - Toast the Buns:
Spread butter on the inside of each hamburger bun. Toast them, butter-side down, in a skillet over medium heat until golden and crisp. - Assemble and Serve:
Pile the pulled pork onto the toasted buns, serve, and enjoy!