Barbecue Pulled Pork with Dill Pickle Slaw
User Reviews
3.6
81 reviews
Good
-
Prep Time
5 mins
-
Cook Time
8 hrs 5 mins
-
Total Time
8 hrs 10 mins
-
Servings
8 servings
-
Calories
628 kcal
-
Course
Main Course
-
Cuisine
American
Barbecue Pulled Pork with Dill Pickle Slaw
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If you're searching for the best dang crock pot pulled pork recipe, you've got it! My pulled pork rub adds a ton of flavor and the recipe is perfect for an easy weeknight meal!
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Ingredients
For the pork:
- 6 pounds bone-in pork shoulder
- 1 cup brown sugar
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 tablespoon parsley
- 1 tablespoon paprika
- 1 tablespoon chipotle chili powder
For the sandwiches:
- 8 sandwich buns
- 2 cups dill pickle slaw
- 8 tablespoons barbecue sauce
- Sliced pickles for serving
Instructions
To make the pulled pork:
- Place pork in 6 quart slow cooker set to low.
- Add sugar and spices to a mixing bowl and stir well to combine. Coat the pork in half of the spice mixture. Cover and set aside remaining spice mix.
- Cover slow cooker and cook on low for 8 hours. Alternately, bake in the oven, covered, at 250 degrees for 10 hours or until meat is easily pulled apart with a fork.
- Use two forks to pull the pork apart. Sprinkle remaining spice mixture over the pork, tasting as you go. You may not need the full amount, so be sure to taste the pork as you season it until it's seasoned to your preference.
To make the sandwiches:
- Pile the pork on sandwich buns, top with barbecue sauce, pickles, and pickle slaw.
Notes
- Pork: You should end up with plenty of pork for around 8 sandwiches, depending on how much pork you pile on.
- Pork: You should end up with plenty of pork for around 8 sandwiches, depending on how much pork you pile on.
- Liquid: There is no need to add any liquid to the slow cooker. The pork will release plenty as it cooks. You can drain off some of the excess liquid/fat before shredding if you prefer or you can leave it with the pork for extra juicy goodness.
- Rub: Be sure not to touch the raw meat with your hands and then dip into the rub or you'll contaminate it. We pour about half of it into a separate bowl while working with the raw pork to be sure there is no cross contamination. Discard any rub that came in contact with raw pork. The rest of the rub can be stored in a cool, dry space for quite a long time.
- Leftovers: To store the leftover pork, keep covered in the fridge for up to 5 days or freeze in small bags for up to 3 months.
- Leftovers: To store the leftover pork, keep covered in the fridge for up to 5 days or freeze in small bags for up to 3 months.
Nutrition Information
Show Details
Serving
1sandwich
Calories
628kcal
(31%)
Carbohydrates
68g
(23%)
Protein
47g
(94%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Cholesterol
139mg
(46%)
Sodium
1551mg
(65%)
Potassium
952mg
(27%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
848IU
(17%)
Vitamin C
9mg
(10%)
Calcium
136mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 628kcal | 31% |
| Carbohydrates | 68g | 23% |
| Protein | 47g | 94% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 139mg | 46% |
| Sodium | 1551mg | 65% |
| Potassium | 952mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 848IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 136mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
81 reviews
Good
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