Barbecue Pulled Pork with Dill Pickle Slaw
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!
Servings 4 servings
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
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 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 serve, pile the pork on sandwich buns, top with barbecue sauce, pickles, and pickle slaw.
To store the leftover pork, keep covered in the fridge for up to one week or freeze in small bags.
Calories: 323kcal | Carbohydrates: 38g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 540mg | Potassium: 451mg | Fiber: 1g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 6.4mg | Calcium: 75mg | Iron: 2.7mg