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Slow Cooker Brined Pulled Pork

A delicious, easy slow cooked pulled pork recipe, made even better with a brine. This pulled pork recipe has converted even the pickiest of adults! Serve it as is or on a bun with coleslaw and a bit of your favourite barbecue sauce. The leftovers are amazing on pizza, tacos, baked potatoes, in a big salad or gourmet grilled cheese sandwich.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Brine Time 12 hours
Servings 8 cups

INGREDIENTS

  • 4-6 lb. Pork Steak Ready Shoulder Butt Roast, bone in

Dry Rub

  • 1/2 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dry mustard
  • 1 tbsp cayenne pepper
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp black pepper

Brine

  • 6 cups apple juice
  • 2 cups water
  • 1/2 cup brown sugar
  • 1/2 cup salt
  • 1 bay leaf
  • 1 tsp peppercorns
  • 2 tbsp dry rub mix

INSTRUCTIONS

  1. Mix all the dry rub ingredients together and store in an airtight container.

  2. Trim the pork of extra fat and place in the removable pot of the slow cooker. I usually cut the roast in half to get it to sit in the crock pot easily.

  3. Mix the brine ingredients and pour over the pork, right in the slow cooker. Cover and refrigerate overnight or at least 12 hours. In the morning, drain the brine off and rub in the remaining dry rub mixture. Cover the pork on all sides and put the pot in the crock pot and cook on low for at least 8 hours.

  4. Once the meat starts falling apart. Remove it from the slow cooker and shred with two forks and place it back in the slow cooker to soak up a bit more of the juices that have accumulated in the pot. Serve immediately.

RECIPE NOTES

Recipe adapted from Kevin and Amanda.