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A close up of a pulled pork and coleslaw sandwich on a wooden cutting board.
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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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours 5 minutes
Total Time 8 hours 10 minutes
Servings 4 servings
Calories 323kcal
Author Karly Campbell

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:

Instructions

  • 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.

Nutrition

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