Slow Cooker Texas Pulled Pork Sandwich Recipe

Ingredients

• 1.81 kg (4 pounds)boneless pork shoulder (pork butt)
• 10 ml (2 teaspoons)salt
• 10 ml (2 teaspoons)garlic powder
• 10 ml (2 teaspoons)onion powder
• 10 ml (2 teaspoons)smoked paprika
• 5 ml (1 teaspoon)black pepper
• 15 ml (1 tablespoon)olive oil
• 473 ml (2 cups; 16 ounces)Shiner Bock or lager beer
• 60 ml (1/4 cup)tomato paste
• 15 ml (1 tablespoon)Worcestershire sauce
• 15 ml (1 tablespoon)apple cider vinegar
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)brown sugar
• 1 clove, peeled and mincedgarlic
• 30 ml (2 tablespoons), mincedyellow onion
• 5 ml (1 teaspoon)chilli powder
• 1.25 ml (1/4 teaspoon)ground coriander
• 1.25 ml (1/4 teaspoon)celery salt
• 1 packet (8 rolls)brioche or potato rolls
• 85 g (6 tablespoons), softenedsalted butter
• 158 ml (2/3 cup)dill pickle slices
• 118 ml (1/2 cup)pickled onions

Instructions

1. 1

   Dry the pork

   Pat the pork shoulder dry with kitchen paper.

2. 2

   Mix the seasoning

   Put the salt, garlic powder, onion powder, smoked paprika and black pepper in a small bowl, then stir to combine.

3. 3

   Season the pork

   Drizzle the pork with olive oil and sprinkle over half of the seasoning blend, setting the rest aside. Rub the oil and seasoning over the meat with your hands.

4. 4

   Sear the meat

   Heat a grill or grill pan over medium-high heat. When hot, grill the pork on all sides until seared and marked, about 3 minutes per side.

5. 5

   Slow-cook the pork

   Transfer the pork to a slow cooker and add the beer and reserved seasoning. Cover and cook on low for 12 hours or on high for 6 hours, until fork-tender.

6. 6

   Shred the pork

   Lift the pork out of the slow cooker and shred it into bite-sized pieces using two forks. Measure out 158 ml (2/3 cup) of the cooking liquid and set it aside.

7. 7

   Keep it warm

   Return the shredded pork to the slow cooker, stir it into the remaining cooking liquid and keep warm until serving.

8. 8

   Make the sauce

   Pour the reserved cooking liquid into a small saucepan. Add the tomato paste, Worcestershire sauce, vinegar, mustard, brown sugar, garlic, onion, chilli powder, coriander and celery salt, then whisk to combine.

9. 9

   Simmer the sauce

   Bring the sauce to a low simmer over medium-low heat. Cook for 10 minutes, whisking frequently.

10. 10

    Toast the rolls

    Brush the rolls with the softened butter. Toast them until slightly crisp and golden brown.

11. 11

    Assemble the sandwiches

    Divide the pork between the toasted rolls. Serve with the barbecue sauce, pickles and pickled onions on the side.

What is Texas pulled pork?

Pulled pork is a Southern American barbecue favourite: a large cut of pork is cooked until tender enough to shred, then served with sauce. This version takes inspiration from East Texas, pairing slow-cooked meat with a boldly seasoned, tomato-based sauce.

The pork is grilled before it goes into the slow cooker, then cooks with beer and the remaining spice blend. That combination gives the meat savoury depth while keeping the cooking method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1650 calories, 78g protein, 100g carbs, 98g fat.

The pork and brioche or potato rolls provide most of the protein and carbohydrates, while the pork and butter contribute much of the fat. Pickles and pickled onions add flavour without being the main source of energy; balance the plate with a generous serving of fresh salad or vegetables.

The pork and spice rub

Pork shoulder: Also called pork butt, this cut has enough fat and connective tissue to become tender during a long, slow cook. Pat it dry first so the oil and spices cling to the surface.

Seasoning: Garlic, onion, smoked paprika and black pepper give the rub its savoury, smoky character. Dividing the blend means some seasons the meat before grilling and the rest flavours the slow-cooker liquid.

Why sear it first?

A hot grill or grill pan adds browned edges and grill marks before the pork has its long cook. Turn the meat to sear all sides, allowing about 3 minutes per side as directed.

Work in batches if the pork does not fit comfortably in the pan or on the grill. Crowding makes it harder to brown the surface evenly.

Slow-cooker timing and texture

Low setting: Cook for 12 hours; high setting: cook for 6 hours. The key cue is tenderness—the meat should yield easily when prodded with a fork.

Shred the pork while it is still warm, using two forks to pull it into bite-sized strands. Stir it back into the cooking liquid so it stays moist while you prepare the sauce and rolls.

A sauce made from the cooking liquid

Reserved drippings: Measure out 158 ml (2/3 cup) before returning the shredded pork to the slow cooker. This liquid forms the base of the sauce and carries the pork's seasoning into it.

Tomato paste, vinegar, mustard and brown sugar bring a balance of savoury, sharp and sweet flavours. Simmer for 10 minutes over medium-low heat, whisking often to keep the sauce smooth.

Toasted rolls and toppings

Butter the rolls before toasting them until golden and slightly crisp; this gives the soft bread a sturdier surface for the pork and sauce. Brioche makes a rich sandwich, while potato rolls offer a softer, more neutral option.

Pickles and pickled onions are served alongside so everyone can add them to taste. Their acidity cuts through the richness of the pork and buttered rolls.

Serving the sandwiches

Pile the warm pork into the toasted rolls and offer the barbecue sauce on the side for individual portions. The recipe supplies 8 rolls for 4 servings, so plan on 2 rolls per serving.

A crisp green salad, slaw or simply dressed vegetables make a fresh side alongside the rich filling. Keep extra pickles on the table for a sharp, crunchy contrast.

Recipe notes & tips

• Pat the pork thoroughly dry before adding the oil and seasoning.
• Sear the meat on all sides to develop colour before slow-cooking.
• Check tenderness at the end of the stated cooking time; the pork should pull apart easily with a fork.
• Measure the reserved cooking liquid before stirring the pork back into the slow cooker.
• Whisk the sauce frequently as it simmers so it combines evenly.
• Toast the rolls shortly before serving to keep them warm and crisp.

Variations

• Use a different lager: Choose another lager if Shiner Bock is unavailable.
• Choose potato rolls: Swap in potato rolls for a softer, less rich sandwich.
• Adjust the heat: Add more chilli powder to the sauce for a spicier finish.
• Serve the sauce separately: Let everyone add as much barbecue sauce as they like.
• Add extra pickles: Offer more dill pickle slices for a sharper, crunchier sandwich.

Common mistakes to avoid

• Skipping the drying step: Pat the pork dry so the oil and seasoning coat it properly.
• Uneven searing: Turn the pork to brown all sides, allowing about 3 minutes per side.
• Stopping before tender: Continue cooking until the meat is fork-tender, using the stated low or high setting.
• Forgetting to reserve drippings: Set aside 158 ml (2/3 cup) before returning the shredded pork to the cooker.
• Boiling the sauce hard: Keep it at a low simmer over medium-low heat and whisk frequently.
• Over-toasting the rolls: Toast only until slightly crisp and golden brown.

How to store

Refrigerate leftover pork and sauce in an airtight container for up to 3 days. Reheat the pork and sauce gently until hot, adding a little liquid if needed; store rolls and toppings separately and toast fresh rolls for serving.

Frequently asked questions