0 from 36 votes
Sweet & Spicy Slow Cooker Pulled Pork Sandwiches
Cook this pulled pork low and slow in your oven or crockpot for the most tender, juicy, flavorful pulled pork you've ever had!
Prep Time
10 mins
Cook Time
8 hrs
Additional Time
8 hrs
Total Time
16 hrs 10 mins
Servings: 8 servings
Calories: 356 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4-6 pound boneless pork shoulder or pork butt
Dry Rub
- 1/2 cup brown sugar
- 1 Tablespoon ground cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon kosher salt
- 1 Tablespoon ground pepper
- 1 Tablespoon paprika
- 1/2 Tablespoon cayenne pepper (optional)
Brine Solution
- 8 cups cold water
- 1/2 cup brown sugar
- 1/2 cup kosher salt
- 2 bay leaves
- 3 Tablespoons dry rub mix
Instructions
- Mix all dry rub ingredients together in an airtight container.
- Combine all brine ingredients in large container or an extra-large Ziploc bag. Mix well to combine and dissolve the salt. Rinse the pork shoulder and carefully add it to the brine. Close the bag and refrigerate the pork and the brine for at least 8 hours or overnight.
- Remove the pork shoulder from brine solution, pat dry with paper towels, and place in a crock pot or baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle all of the dry rub onto the surface of the meat and rub it in well to coat all sides.
- Position the pork shoulder with the fat-layer on top. If using a slow cooker, cook on high for 6-8 hours or on low for 8-10 hours, until tender and the meat shreds easily with a fork. Remove the meat from the slow cooker and discard juices. Shred with two forks, discarding any fat and returning the shredded meat to the slow cooker to stay warm. If using a roasting pan in the oven, cook uncovered on the middle rack at 225°F until the center of the shoulder reaches 200°F when probed with a meat thermometer, about 8-10 hours, then let the meat rest outside of the oven while it cools down enough to shred with forks.
- Serve on brioche buns with barbecue sauce and coleslaw, if you want to get all fancy. I like to lightly butter the sliced side of my buns and toast them in a pan until barely golden brown before piling the pulled pork on them.
Cup of Yum
Notes
- Heat it in a saucepan over medium heat on the stovetop or in the microwave until it’s warmed through.
- You could also use a bone-in pork shoulder or pork butt. If so, look for one that is 5-7 pounds.
- Leftover pulled pork will keep in the refrigerator for 3-4 days. Heat it in a saucepan over medium heat on the stovetop or in the microwave until it’s warmed through.
Nutrition Information
Calories
356kcal
(18%)
Carbohydrates
14g
(5%)
Protein
43g
(86%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
7237mg
(302%)
Potassium
799mg
(23%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
41IU
(1%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 43g | 86% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 7237mg | 302% |
| Potassium | 799mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.