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Texas-style pulled pork

Smoky and Tender Texas-Style Pulled Pork Recipe

Texas-Style Pulled Pork is a slow-cooked, melt-in-your-mouth dish that’s seasoned with a rich blend of spices and cooked low and slow to achieve perfect tenderness. It’s ideal for sandwiches, tacos, or served alongside classic BBQ sides.
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Prep Time 19 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Main Course
Cuisine American
Servings 7
Calories 300 kcal

Ingredients
  

  • For the Pulled Pork:
  • 4-5 lbs pork shoulder also called pork butt
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper optional for heat
  • 1 cup apple cider vinegar
  • 1 cup chicken broth
  • For Serving:
  • Fresh buns or rolls
  • Pickles optional
  • Coleslaw optional
  • BBQ sauce optional
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Instructions
 

  • Prepare the Pork:
  • Make the Rub: In a small bowl, combine the salt, pepper, paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and cayenne pepper (if using).
  • Season the Pork: Rub the spice mixture generously all over the pork shoulder. Make sure to coat all sides.
  • Cooking Method 1: Slow Cooker:
  • Sear the Pork (optional): Heat olive oil in a large skillet over medium-high heat. Once hot, sear the pork shoulder on all sides for 2-3 minutes per side until golden brown. This step adds extra flavor but can be skipped if you're short on time.
  • Slow Cook: Place the seasoned pork shoulder in the slow cooker. Pour the apple cider vinegar and chicken broth around the pork.
  • Cook: Cover and cook on low for 6-8 hours, or until the pork is tender and easily shreds with a fork.
  • Cooking Method 2: Smoker (Texas-Style):
  • Preheat the Smoker: Preheat your smoker to 225°F (107°C).
  • Smoke the Pork: Place the pork shoulder in the smoker, fat side up, and cook for 5-6 hours, maintaining a temperature of 225°F, until the internal temperature of the pork reaches 195-200°F (90-93°C). This allows the pork to become tender and shreddable.
  • Rest the Meat: Remove the pork from the smoker and let it rest for 15 minutes before shredding.
  • Shred the Pork:
  • Shred: Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat.
  • Mix with Juices: If using the slow cooker, you can mix some of the cooking juices back into the shredded pork for added flavor and moisture.
  • Serve:
  • Assemble: Serve the pulled pork on fresh buns, topped with your choice of pickles, coleslaw, or BBQ sauce.

Notes

  • BBQ Sauce: While this recipe focuses on a Texas-style dry rub and cooking technique, feel free to serve with your favorite BBQ sauce if you prefer a saucy pulled pork.
  • Storage: Store leftover pulled pork in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.
  • Serving Ideas: Pulled pork is versatile—serve it on buns for sandwiches, over rice, in tacos, or on top of a salad for a lighter meal.
  • Spicy Option: Adjust the cayenne pepper or add hot sauce to the pork if you like your pulled pork with a kick!

Nutrition

Calories: 300kcalCarbohydrates: 5gProtein: 30gFat: 18gSodium: 700mgFiber: 1gSugar: 3g