Slow Cooker Texas-Style Pulled Pork Sandwiches

For a crowd-pleasing meal that requires almost zero hands-on time, pulled pork is the undisputed king. While smoking a pork shoulder yields incredible results, you can achieve fantastic, juicy, shreddable pork right in your kitchen using a slow cooker and an authentic pulled pork seasoning.

Why This Recipe Works

Pork shoulder (or Boston Butt) is a tough cut of meat loaded with connective tissue. The gentle, moist heat of a slow cooker breaks that tissue down over several hours until the meat practically falls apart. By utilizing a high-quality Texas BBQ seasoning, you infuse the pork with deep, smoky, savory flavors without needing an outdoor grill.

The Secret Ingredient: Dillo® Dust

Because this recipe relies heavily on the rub for flavor, you need a blend with premium spices. Dillo® Dust Texas BBQ Dry Rub Seasoning is GMO-free, contains no artificial colors, and provides a perfect balance of salt, paprika, chili pepper, and garlic.

Need to restock? Visit our Shop or the Seasonings Category to get your pantry ready.

Ingredients

• 1 Pork Shoulder (Boston Butt): (4-5 lbs, boneless or bone-in)
• 1/4 cup Dillo® Dust BBQ Seasoning
• 1/2 cup Apple Cider Vinegar
• 1/2 cup Chicken Broth
• 1 tbsp Liquid Smoke: (Optional, to mimic the smoker flavor)
• Brioche Buns and Coleslaw: (For serving)

Step-by-Step Slow Cooker Guide

1.Prep the Pork:

Trim any excess, thick slabs of fat from the outside of the pork shoulder (leave a little for flavor and moisture). If the roast is too large for your slow cooker, cut it into two equal halves.

2.Season Generously:

Rub the Dillo® Dust all over the pork shoulder, massaging it into the meat so every side is well-coated.

3.Add Liquids:

Pour the apple cider vinegar, chicken broth, and liquid smoke (if using) into the bottom of the slow cooker. Carefully place the seasoned pork shoulder inside.

4.Cook Low and Slow:

Cover and cook on the LOW setting for 8 to 10 hours (or HIGH for 5 to 6 hours). The pork is ready when it pulls apart easily with a fork.

5.Shred and Serve:

Remove the pork from the slow cooker and transfer to a cutting board. Discard the fat and bone. Shred the meat using two forks. Return the shredded pork to the slow cooker and toss it in the residual juices before serving on buns.

Pro Tips for Pulled Pork

• Crisp it Up: Want burnt ends texture? Spread the shredded pork on a baking sheet, drizzle with some of the slow cooker juices, and broil in the oven for 3-5 minutes until the edges get crispy.
• Freeze the Leftovers: Pulled pork freezes beautifully. Store leftovers in an airtight container with a little bit of the cooking liquid for up to 3 months.