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Texas Pulled Pork (2/3/2012)

Texas Pulled Pork

Dry Rub:
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried thyme

Roast & Sauce:
4-5 lb. pork butt roast
1 bottle of barbecue sauce (your favorite)
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 large onion, chopped

Mix rub ingredients together in a bowl and rub all over roast. Cover with plastic wrap and place in refrigerator 18-24 hours.

Place pork roast into a large slow cooker. In a large bowl, mix together the remaining ingredients, except buns. Pour over roast in slow cooker. Cover and cook on low 7-8 hours, or on high 5-6 hours, until roast shreds easily with a fork. Remove roast from cooker and shred with two forks. Return meat to cooker, and stir meat into the juices. Serve on buns. Enjoy! Serves 8-10.


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