My Texas friend shared this mouthwatering recipe with me, and we've been having it on repeat!

There's something heartwarmingly scrumptious about a good old-fashioned Texas Pulled Pork, especially when it's made in the slow cooker. This tender, juicy, and flavor-packed dish hails from the Lone Star State, where barbecue is nearly a religion, and trust me, y'all, it commands some serious devotion in my household, too! Making this for your loved ones is like wrapping them in a big, edible hug. It's perfect for those busy weekdays or lazy weekends when you want a meal that's both comforting and a little bit celebratory.

Think of this Slow Cooker Texas Pulled Pork as the star of the show, y'all. It pairs so well with a heap of buttery cornbread, a side of creamy coleslaw, or a helping of baked beans. And if you're wanting to keep things on the lighter side, a crisp green salad or some steamed veggies can balance the richness beautifully.

Slow Cooker Texas Pulled Pork
Servings: 8

- 1 (4-5 pound) pork shoulder roast (also known as pork butt)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken broth
- 1 cup barbecue sauce (plus more for serving)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- Buns for serving (optional)

1. In a small bowl, combine the onion powder, garlic powder, brown sugar, smoked paprika, chili powder, cumin, black pepper, and salt. Rub this spice mixture all over the pork shoulder, making sure to cover every nook and cranny.

2. Pour the chicken broth into the slow cooker. Gently place the seasoned pork in the cooker.

3. In another bowl, mix together the barbecue sauce, Worcestershire sauce, and apple cider vinegar, then pour this sauce over the pork, making sure to cover it completely.

4. Drizzle the top with the olive oil. This adds a bit of good fat that'll meld flavors and keep everything moist.

5. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the pork is tender and shreds easily with a fork.

6. Once done, take the pork out and shred it using two forks. If you like, you can empty the liquid from the slow cooker, leaving a bit to mix back with the shredded pork to keep it moist.

7. Return the shredded pork to the slow cooker and stir it to soak up all that delicious sauce. Set the cooker to warm until you're ready to serve.

8. Serve the pulled pork on buns for a classic sandwich, or alongside your favorite sides, with extra barbecue sauce on the table for anyone who wants a little more kick.

- If you've got picky eaters who aren't fans of spicy food, you can reduce or omit the chili powder.
- Feel free to incorporate a teaspoon of dried thyme or oregano for an extra layer of herb flavor.
- If you want a bit of tang in your pulled pork, add in another tablespoon of apple cider vinegar.
- For a sweeter twist, mix in a sliced onion and a quartered apple to the slow cooker beneath the pork.
- Always rest your pork for a few minutes after shredding before serving – it lets the juices redistribute and makes every bite as moist as can be.
- Leftovers can be refrigerated for up to three days or frozen for future use. They make fantastic fillings for tacos or toppings for baked potatoes, so don't be afraid to get creative with the remnants!