My Favorite Pulled Pork Is From Texas, Just Like Me

I grew up on the northeast side of San Antonio in the heart of Hill Country, famously known for its beef barbecue. Not so much for pork, although I recall Greune Barbecue (one of the oldest in New Braunfels) smoked a pig every once in a while—it was my favorite thing. 

When developing a recipe for Texas-style pulled pork, I combined the love of tender pork I got from my Southern roots with the flavors of both Texas and Mexico. My pulled pork is rubbed with spices common to Texas brisket and is then cooked low and slow in a vinegar-spiked broth for pull-apart meat that has a lot in common with the carnitas of our neighbors to the South.

My Take on Pulled Pork

A classic Central Texas rub is usually equal parts black pepper and salt—and that’s it. I flipped the script a bit and added a touch of sugar with a hint of garlic powder and smoked paprika for extra oomph.

Making slow cooker pulled pork is super simple. I put a little liquid in the bottom of the crock and add some onion and jalapeño so it can infuse into the pork. Rub the seasonings all over the meat, put it in, and close the lid. Eight hours later you have the most tender and delicious pork outside of a smokehouse. Alternatively, you can make it in the oven.

I like to serve mine with cole slaw on a toasted bun, but it is also amazing in burritos, on nachos, and in tacos.

How To Make Texas-Style Pulled Pork In the Oven

If you don’t have a slow cooker, you can make this recipe in the oven instead. Preheat the oven to 325°F. Add the broth, vinegar, jalapeño, and onion to a large Dutch oven along with an extra cup of broth or water. Rub the pork all over with the rub and place in the pot. Cover and bake until fork-tender, 3 to 3 1/2 hours.

To Sauce or Not To Sauce

Whether or not to add sauce is a controversial question in Texas. A great pitmaster would say that adding sauce is just hiding bad barbecue, but I’m a sauce girlie at heart and I’m not ashamed to say it out loud. 

If you want a little sauce on the side, use my recipe below, which incorporates my spice rub into store-bought ketchup along with a bit of molasses and pork drippings. Even a pitmaster would approve.

Texas Delicacies 

• Copycat Crunchwrap Supreme
• Cattle Drive Casserole
• Texas Sheet Cake
• Borracho Beans
  

Prepare the slow cooker:

Place the broth, apple cider vinegar, jalapeño, and onion in the bottom of your slow cooker in an even layer. 

Combine the brown sugar, pepper, salt, paprika, and garlic powder in a small bowl to make the dry rub. If you’d like to make the optional barbecue sauce, set aside 1 tablespoon of the rub. 

Dry off the surface of your pork shoulder with paper towels. Use your hands to thoroughly pat and rub the seasoning all over the surface of the pork. Gently place in the slow cooker, being careful not to dislodge too much of the rub.

Cook:

Cover and cook on low until it easily pulls apart when you pierce it with a fork and twist, 8 to 9 hours. 

Move the pork from the slow cooker to a platter and let rest for 20 minutes. Remove any large fatty pieces and discard, if desired, then use two forks to shred the pork. Add some of the juices, jalapeño, and onion to keep moist.

Sauce (optional)

In a small bowl, combine the ketchup, pork drippings, reserved spice rub, and molasses and until smooth. Toss with the pulled pork.

Store in an airtight container in the refrigerator for up to 5 days or freeze in a zip-top or vacuum-sealed bag for up to 3 months. Reheat servings in the microwave or in a pan on the stove.

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