Barbecue Pulled Pork Sandwiches with 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!

I don’t know what my deal is lately, but I’ve been having this crazy love affair with pulled pork.

I was never a pork girl. I mean, aside from bacon. Obviously. But, over the last year or so, I’ve become smitten with pork in all of it’s delicious forms. Pork Milanese, Pulled Pork and Pintos, and my Alabama Style Pulled Pork Sandwiches are regulars in this house. Pretty obsessed.

Lately, every time we have guests over, which seems to be every other weekend for some reason or another, I serve pulled pork. And I’m always always always asked for the recipe. I think it’s because I season the pork pretty heavily. I like barbecue sauce as much as the next girl, but I really like my pork to be able to hold it’s own.

The dry rub/seasoning mix I use is super simple. A cup of brown sugar followed up by a tablespoon of every spice you might want to throw in there. I use a mix of garlic powder, onion powder, salt, paprika, cumin, and chipotle powder. If there is another spice you love, go ahead and add it – you can’t mess this up!

I use my Ninja Slow Cooker for this recipe – I have a few different crock pots, but this one is my favorite. It seems to be a favorite among Amazon reviewers too! Get one here.

I only use half of the spice mix on the pork while it’s cooking and then save the rest for seasoning the cooked pulled pork. It really amps up the flavor about a hundred times more than if you just dump the spice mix on the outside of the meat while it cooks. Color me obsessed.

I topped these sandwiches with a bit of my homemade tangy Carolina bbq sauce and my dill pickle slaw. The richness of the pork paired with the tanginess of the sauce and the pickle slaw is pure heaven.

One of my favorite things about this recipe is that it makes a ton of pork! I almost always have a big ol’ bag of this in my freezer. I just grab it out and let it thaw in the fridge all day before heating it up for dinner. It’s really been a life saver for me on busy days.

I’ve also been working on lots of other ways to use this pork up. Check back tomorrow for my Barbecue Pork and Mac and Cheese Pizza! Yes, it’s just as good as it sounds! I also have a recipe for Cuban Sliders in the pipeline for you guys.

Of course, if you’re not a fan of leftovers, you can always buy a smaller, boneless pork shoulder and just make a half of a recipe. No worries!

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Recipe

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!

3.56 from 27 votes

Print Pin

Prep5 minutes minutes

Cook8 hours hours 5 minutes minutes

Total8 hours hours 10 minutes minutes

Serves 8 servings

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

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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.

Tips & Notes:

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.

 

Nutrition Information:

Serving: 1sandwich| Calories: 628kcal (31%)| Carbohydrates: 68g (23%)| Protein: 47g (94%)| Fat: 18g (28%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 8g| Cholesterol: 139mg (46%)| Sodium: 1551mg (67%)| Potassium: 952mg (27%)| Fiber: 3g (13%)| Sugar: 34g (38%)| Vitamin A: 848IU (17%)| Vitamin C: 9mg (11%)| Calcium: 136mg (14%)| Iron: 6mg (33%)

Author: Karly Campbell

Course:Main Course

Cuisine:American

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