Recipe by cmccreight
"Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite."
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1 (4 pound)
pork shoulder roast
apple cider vinegar
light brown sugar
prepared yellow mustard
1 extra large
2 large cloves
1 1/2 teaspoons
hamburger buns, split
butter, or as needed
Perfect! Followed the recipe to a T and it was great. There were a TON of leftovers. I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.
I was so excited to try this, but ended up a little disappointed. Although it was very easy to get together and the pork turned out perfectly and just fell apart, the taste just wasn't doing it for me. It was way too sweet for me, I was hoping for more of that smoky flavor. If I make this again I won't be adding any sugar, maybe more vinegar and maybe some liquid smoke to give it that pulled pork flavor.
Absolutely delicious!!! I would give this one 10 stars! I cooked on low for 10 hours, then shredded and kept it on warm for a couple more hours. I am seriously keeping this recipe forever. This is the perfect weekend bbq/potluck food, and went great with grilled corn on the cob and red potato salad. Also, when you shred the meat you can remove most of the fat. I think you could do without the oil. I used kraft honey bbq sauce - just what I had on hand. SOOOO tasty. You can't stop eating this.
I pulled 40 lbs. of pork using this recipe for my son's graduation party. I also froze it before reheating it in crockpots. I received many compliments. It turned out much more moist than the root beer recipe I tried earlier. I did serve BBQ on the side, but I'm not sure it needed it.
Made this with a 6 lb. pork loin roast I had bought on reduced for quick sale. I followed the ingredients increased for my size of roast, except for using dry mustard in lieu of prepared and adding liquid smoke. I cooked on high two hours and then low for seven. I took the meat out and it shredded with complete ease two hours before serving, then placed back in the crockpot. There was alot of liquid and needed to reduce a good two cups worth after placing the shredded meat back in the crockpot. Added a bit of BBQ sauce and liquid smoke at that point to give the meat a bit more flavor, even though it was tender, still lacked that BBQ flavor. After another two hours this was the best tasting pork I've evern made in the slow cooker. Our guest even requested to take home some for lunch the next day. I'm not sure I'd add the broth next time, I feel the fat in the meat made plenty of juice. *Note when placing meat in crockpot, always leave the fat side on top so the juices sink down into the meat while cooking...read that somewhere.
Good flavor. Estimated cooking time was about right. The only change I made was omitting the thyme as I don't like the flavor with pork. I'll definitely make it again.
This is amazingly good!! The roast I had was 8 pounds and this recipe easily doubled in my large oval crock pot!! We had lots of leftovers which we froze....and it was just as good after freezing!!
This is an excellent recipe. My family loved it and it quickly disappeard. I used a 2 1/2 pound pork roast and it turned out perfect. I have tried to find a good recipe for pulled pork for years. My search is over, this is it!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Texas Pulled Pork
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 208
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