Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Our Newsletter is Sponsored By....

Pulled Pork

Today's newsletter shares a great way to make pulled pork, which you can use to make tacos, burritos, sandwiches - everything! - for the rest of the week.


Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.

Enjoy this Texas Cooking recipe and have a great week!


You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Pulled Pork in the Slow Cooker

This is my go-to recipe for pulled pork. It is absolutely delicious; I've never tasted better. Use this to make tacos, burritos and sandwiches. There are some variables here, the size of the roast being the first. If your roast is less than 3 pounds, you should be conservative with the barbecue sauce. If the roast is more than 3 pounds, use more sauce. The amount of sauce can also be a matter of personal taste. Some people like pulled pork almost soupy, but that's not me. I use just enough to moisten all the pulled pork and give it a nice, rich color. This recipe will not disappoint.

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons sweet paprika
  • 1 3-pound boneless pork shoulder roast at room temperature
  • 1 to 1 ½ cups of your favorite barbecue sauce (Stubb's)
  • 1/3 cup water
  • Spray a 6-quart slow cooker with cooking spray.
  • Combine the salt, pepper, garlic powder and paprika, and rub mixture evenly over the pork.
  • Place roast in the slow cooker, and add the water to the slow cooker. Cover and cook on Low for 7 to 8 hours, or High for 3 to 4 hours. Pork will be falling-apart tender.
  • Transfer the pork to a cutting board, and allow to cool enough to handle. Using 2 forks or pork claws, shred the pork. Cover and set aside.
  • Pour off the remaining liquid in the slow cooker, and wipe out with paper towels. Spray slow cooker with cooking spray.
  • Return the shredded pork to the slow cooker, and gradually add the barbecue sauce until well mixed and moistened to your liking.
  • Cover and cook on High for 10 to 15 minutes until hot.

Note: A pair of pork claws or kitchen claws speed up the pork pulling process. More pork! Orange-Glazed Pork Chops.

Kitchen tools you'll need: Slow Cookers, pork claws or kitchen claws, Stubbs BBQ Sauce

Lone Star List

Here are 10 things that caught my eye this week!

  1. Houston Livestock Show & Rodeo begins this weekend (Feb. 25 - March 17): Houston Rodeo food: Corn dogs, cotton candy, and calories galore.
  2. Texas Monthly: The Best New Restaurants in Texas for 2019.
  3. Texas Independence Day March 2 Saturday! Dallas Is Hosting A Massive Free Texas Independence Day Celebration This Week The Dallas Historical Society is having a huge Texas Independence Day Celebration at Fair Park.
  4. NYT: Germany Dispatch: Where Kale Is King.
  5. Is an ice cream that promises a better night's sleep too good to be true? Maybe..
  6. A Pleasant Little Kitchen: Instant Pot Short Rib Chili recipe.
  7. Homesick Texan: Caldillo, West Texas beef and green chile stew.
  8. Houston Food Finder: Killen's Barbecue Brisket Pizza Is Coming Soon to Papa John’s Houston Locations.
  9. Sweet Life: Tamarind Chipotle Margarita recipe.
  10. Puffin eats fish (PHOTO)

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter