Video: Slow Cooker Texas Pulled Pork - Allrecipes.com

Video: Slow Cooker Texas Pulled Pork

See how to make tender pulled pork with flavor as big as Texas.

 
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In this video, you’ll see how to make Texas-style barbequed pork. This top-rated recipe for pulled pork in a tangy, chili-seasoned sauce is so quick and easy to prepare. Five hours of simmering in the slow cooker makes the meat so perfectly fall-apart delicious, you’ll be amazed! See how it’s done! Watch the video, then get cmccreight’s top-rated recipe for Slow Cooker Texas Pulled Pork. Serve this tender, Texas-style pulled pork on buttered, toasted buns. See more slow cooker videos >>

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Comments

 
 
Mar. 29, 2014 11:48 am
What about using pork tenderloin, would that minimize the effect of the grease?
 
mighty144 
Jan. 11, 2014 5:08 pm
WOW! It turned out great! I followed the recipe exactly. everyone loves it. :)
 
Sep. 19, 2013 7:21 pm
In answer to omitting the greasy effect, use pork sirloin cut. There is little fat, but you have to get creative to not let it be too dry, like use this recipe and reuse the juices after shredding the meat, etc. It will not be greasy!
 
Sep. 19, 2013 7:20 pm
In answer to omitting the greasy effect, use pork sirloin cut. There is little fat, but you have to get creative to not let it be too dry, like use this recipe and reuse the juices after shredding the meat, etc. It will not be greasy!
 
Marty 
Aug. 18, 2013 5:49 am
I use a similar recipe except i use a fat separator to get the fat out of the juice. I add in a little more BBQ sauce at the end and reheat for 20 minutes.
 
Jul. 31, 2013 7:45 am
What happened to all the fat from the shoulder after it was cooked?
 
Julie 
Jul. 1, 2013 11:05 pm
I am so thankful for this site. I run out of ideas. This looks SO good. Will probably make it tomorrow.
 
CDabis 
Jun. 30, 2013 10:02 pm
MARIE: Yes, you can get the same results buy roasting the meat, covered, in your oven at a low temperature (185 low in crock pot, 225 high in crockpot). I'd use low for 8 hours.
 
CDabis 
Jun. 30, 2013 10:00 pm
GolfingGranny is right-on!! Wish there was a rating for the comments, she'd get 5-STARS.
 
Dar 
Jun. 30, 2013 5:51 pm
This recipe is the all time best pulled pork recipe in the universe. I am in the process of cooking the third pork shoulder and still have one(or two)to go for the crowd of 22 coming on Thursday for the 4th. In order to reduce the fat, I do not leave the meat soaked in the juices after it has been shredded. I return the meat to the pot, then take it out. I use one of those pitchers that pours from the bottom and leaves the fat at the top to put the desired amount of juice to moisten the meat. Then, with a slotted spoon, I remove some, but not all, of the onion to the shredded, moist meat. In addition, when I am shredding the meat, I remove all the fat that I can. We do not find it greasy using this method. Also, our favorite Bar-B-Q sauce to use with this recipe is Sweet Baby Ray's Original. It contains no MSG.
 
 
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