SLOW-COOKER PULLED PORK

Slow-Cooker Pulled Pork image

Provided by Bev Weidner

Time 10h20m

Yield 6 to 8 servings

Number Of Ingredients 11

2 1/2 to 3 pounds boneless pork shoulder, cut into large chunks
2 tablespoons light brown sugar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 cup dill pickle brine
1/2 cup chicken broth
For serving: Slider buns, coleslaw, baked beans, dill pickle slices, BBQ sauce
Serving suggestions for leftovers: tortilla chips, shredded Cheddar, pickled jalapenos, sour cream, salsa, sliced scallions, lime juice

Steps:

Place the pork on a large plate or cutting board. Mix together the sugar, garlic powder, onion powder, Italian seasoning, paprika, 1 tablespoon salt and 2 teaspoons pepper in a small bowl. Rub the spice mix all over the pork.
Add the pork to an 8-quart slow cooker. Pour in the pickle brine and chicken broth and cook on high until the pork is very tender and easy to shred with two forks, 8 to 10 hours.
Shred the pork and mix with the cooking liquid.
Serve the pork on buns with coleslaw, baked beans, pickle slices and BBQ sauce!
For an easy leftover idea, add the pork to tortilla chips, top with cheese and broil until bubbly. Top with your favorite nacho toppings like pickled jalapenos, sour cream, salsa, scallions and lime juice. Easy lunch or snack!