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Pulled pork sandwiches on sesame seed topped buns.
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5 from 5 votes

Spicy BBQ Slow Cooker Pulled Pork Sandwiches

This succulent, sweet & spicy slow cooker pulled pork is cooked low and slow and then pulled into tender, juicy shreds and served up barbeque style on a buttery brioche bun.
Prep Time10 minutes
Cook Time8 hours
Brining Time8 hours
Total Time8 hours 10 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Servings: 8 people
Calories: 420kcal
Author: Amy Nash

Ingredients

  • 4-6 pound boneless pork shoulder or pork butt

Dry Rub

  • ½ cup brown sugar
  • 1 Tablespoon ground cumin
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon chili powder
  • 1 Tablespoon salt
  • 1 Tablespoon ground pepper
  • 1 Tablespoon paprika
  • ½ Tablespoon cayenne pepper (optional)

Brine Solution

  • 8 cups cold water
  • ½ cup brown sugar
  • ½ cup salt
  • 2 bay leaves
  • 3 Tablespoons dry rub mix

Instructions

  • Mix all dry rub ingredients together in an airtight container.
  • Combine all brine ingredients in large container or an extra-large Ziploc bag. Mix well to combine and dissolve the salt. Rinse the pork shoulder and carefully add it to the brine. Close the bag and refrigerate the pork and the brine for at least 8 hours or overnight.
  • Remove the pork shoulder from brine solution, pat dry with paper towels, and place in a crock pot or baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle all of the dry rub onto the surface of the meat and rub it in well to coat all sides.
  • Position the pork shoulder with the fat-layer on top. If using a slow cooker, cook on high for 6-8 hours or on low for 8-10 hours, until tender and the meat shreds easily with a fork. Remove the meat from the slow cooker and discard juices. Shred with two fork, discarding any fat and returning the shredded meat to the slow cooker to stay warm. If using a roasting pan in the oven, cook uncovered on the middle rack at 225 degrees until the center of the shoulder reaches 200 degrees when probed with a meat thermometer, about 8-10 hours, then let the meat rest outside of the oven while it cools down enough to shred with forks.
  • Serve on brioche buns with barbeque sauce and coleslaw, if you want to get all fancy. I like to lightly butter the sliced side of my buns and toast them in a pan until barely golden brown before piling the pulled pork on them.

Notes

You could also use a bone-in pork shoulder or pork butt.  If so, look for one that is 5-7 pounds.

Nutrition

Calories: 420kcal | Carbohydrates: 30g | Protein: 43g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 136mg | Sodium: 8132mg | Potassium: 888mg | Fiber: 1g | Sugar: 26g | Vitamin A: 735IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 4mg