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Open-faced Texas pulled pork sandwich topped with tender shredded pork, sliced jalapeños, and barbecue sauce on a soft bun, served on a blue plate.
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Texas Pulled Pork
Course: Main Course
Calories: 366 kcal
Ingredients
  • 4 lb. pork shoulder or butt boneless
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 jalapeño pepper thinly sliced (remove seeds if you want it less spicy)
  • 1 onion large chunks
  • 2 cloves garlic minced
  • 3 Tbsp. brown sugar
  • 1 Tbsp. pepper
  • 2 tsp. salt
  • 2 tsp. smoked paprika
Day of Cooking:
  • optional: BBQ sauce
  • buns
Instructions
Assembly Instructions:
  1. Place all ingredients in large resealable freezer bag.
  2. Remove excess air, seal, and freeze.
Cooking Instructions:
  1. Thaw.
  2. Slow cooker on low 8-9 hours.
  3. Or Instant Pot for 45 min. on manual high pressure. Natural release for 15 minutes then quick release.
  4. Shred.