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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 10 servings
Calories 628kcal
Author Karly Campbell

Ingredients

For the pork:

  • 6 pounds bone-in pork shoulder see notes
  • 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

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 10-12 hours or until meat is easily pulled apart with a fork. The internal temperature of the pulled pork should be around 200-205 degrees F.
  • 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

Pork: You can use a bone-in or boneless pork shoulder or pork butt for this recipe. The cooking method will be the same regardless, but the amount of pork you end up with will vary based on if the pork is boneless or not. Pork butt is a bit more fatty than pork shoulder (both come from the shoulder area of the pig), and both are great choices for pulled pork.
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. We do not drain.
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

Serving: 1sandwich | Calories: 628kcal | Carbohydrates: 68g | Protein: 47g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 139mg | Sodium: 1551mg | Potassium: 952mg | Fiber: 3g | Sugar: 34g | Vitamin A: 848IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 6mg