Barbecue Pulled Pork with Dill Pickle Slaw
User Reviews
3.6
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Prep Time
5 mins
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Cook Time
8 hrs 5 mins
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Calories
628 kcal
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Course
Main Course
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Cuisine
American
Barbecue Pulled Pork with Dill Pickle Slaw
Description
Barbecue Pulled Pork with Dill Pickle Slaw uses a bone-in pork shoulder rubbed with a seasoning mixture of brown sugar, cumin, garlic and onion powders, salt, paprika, chipotle chili powder, and parsley. The seasoning is applied partially before slow cooking the pork on low for 8 hours, or alternatively baking covered at low heat for 10 hours, until it becomes tender enough to shred easily with forks.
After cooking, the remaining spice rub is sprinkled over the pulled meat to adjust seasoning to taste. The shredded pork is then served on sandwich buns with barbecue sauce, dill pickle slaw, and sliced pickles. The preparation yields a juicy, flavorful pulled pork characterized by a smoky, sweet, and slightly spicy flavor profile.
This dish is ideal for sandwiches served at gatherings or casual meals. The pork cooks in its own juices, eliminating the need for additional liquids. Leftovers keep well refrigerated or frozen, making it convenient for meal prepping or storing.
Special care is recommended to avoid cross-contamination when handling the raw pork and spice rub. Excess liquid or fat can be drained before shredding if less moisture is desired.
Ingredients
For the pork:
- 6 pounds pork shoulder bone-in
- 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
- pickles for serving, sliced
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
- This recipe yields enough pork for approximately 8 sandwiches, depending on portion size.
- There is no need to add liquid during cooking; the pork releases enough juices naturally.
- To avoid contamination, do not dip hands used on raw pork back into the remaining dry spice rub; discard any rub that touched raw meat.
- Season pulled pork gradually with leftover rub after shredding, tasting as you go to avoid over-seasoning.
- Store leftover pulled pork covered in the refrigerator for up to 5 days or freeze in portions for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
3.6
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