Slow Cooker Pickled Pulled Pork

Difficulty Level
Easy

Mt Olive Pickles
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Ingredients

---FOR THE PULLED PORK---
1 (4 to 5-pound) boneless pork shoulder
1 cup Mt. Olive Pickle Juicers 100% Kosher Dill Brine (or juice from pickle jar)
½ cup barbecue sauce
Salt and freshly ground black pepper
---TO FINISH---
¼ cup barbecue sauce, or more to taste
Reserved cooking liquid, as needed
---FOR SERVING---
8 sandwich buns, toasted
Mt. Olive Pickled Red Onions
Mt. Olive Pickled Sweet Onions
Mt. Olive Hamburger Dill Chips

Instructions

  1. Season the pork shoulder generously with salt and pepper and place it in the bowl of a slow cooker.
  2. Pour the Mt. Olive Pickle Juicers or brine and ½ cup barbecue sauce over the pork. Cover and cook on Low for 8 to 10 hours, or until the pork is fall-apart tender and shreds easily with a fork.
  3. Transfer the pork to a large bowl or cutting board. Reserve about 1 cup of the cooking liquid, then discard the remaining liquid.
  4. Shred the pork using two forks. Return the meat to a bowl and stir in about ¼ cup barbecue sauce. Add a few spoonfuls of the reserved cooking liquid until the pork is juicy and coated. Taste and add additional barbecue sauce if desired.
  5. Pile the pulled pork onto toasted sandwich buns and top with Mt. Olive Pickled Red Onions, Mt. Olive Pickled Sweet Onions, Mt. Olive Hamburger Dill Chips, or all three for the perfect combination of tangy, sweet, and crunchy.
  6. Serve warm with potato chips, fries, coleslaw, or your favorite barbecue sides.

Course: Main Dish