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Tender Texas-Style Slow Cooker Pulled Pork Shoulder Recipe with Easy Homemade Slaw

Texas-Style Slow Cooker Pulled Pork Shoulder - featured image
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A simple and flavorful Texas-style pulled pork shoulder slow cooked to tender perfection, served with a crisp homemade slaw. Perfect for busy days and gatherings, this recipe delivers authentic barbecue taste without the fuss.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (also called pork butt), bone-in or boneless
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup apple cider vinegar
  • 1/2 cup beef or chicken broth
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (full-fat recommended)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional: 2 tablespoons chopped fresh cilantro or parsley
  • Soft hamburger buns or slider rolls
  • Pickles or jalapeños (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels and trim excess fat, leaving some for moisture (about 10 minutes).
  2. In a small bowl, combine smoked paprika, chili powder, garlic powder, onion powder, cumin, oregano, salt, black pepper, and cayenne pepper if using. Mix well.
  3. Rub the spice mixture all over the pork shoulder, massaging it into every nook and cranny (5 minutes).
  4. Place the rubbed pork shoulder into the slow cooker. Pour apple cider vinegar and broth around the meat, avoiding washing off the rub.
  5. Cover and cook on low for 8 to 10 hours, or until the pork is fork-tender and shreds easily.
  6. Using two forks or hands (once cooled slightly), shred the pork in the slow cooker, mixing it with the juices. Adjust salt if needed.
  7. While the pork cooks, combine shredded cabbage and carrots in a large bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Pour dressing over veggies and toss until well coated. Chill until serving.
  8. Toast buns lightly if desired. Pile on pulled pork and top with a scoop of slaw. Add pickles or jalapeños if desired.

Notes

If pork dries out during cooking, add a splash of broth or water. Let pork rest 10-15 minutes before shredding to keep it juicy. Dress slaw just before serving for best texture. Leftovers taste better the next day as flavors meld. Can substitute mayonnaise with Greek yogurt or dairy-free alternative for lighter or vegan slaw. Use gluten-free buns or lettuce wraps for gluten-free option.

Nutrition

Keywords: pulled pork, slow cooker, Texas-style, barbecue, homemade slaw, easy recipe, pork shoulder, comfort food

Find it online: https://freshforkful.com/tender-texas-style-slow-cooker-pulled-pork-shoulder-recipe-with-easy-homemade-slaw/