I have never been a fan of BBQ pork sandwiches that are dripping with sauce. Not only are they messy to eat, but often times the sauce is so overpowering that you can’t even taste the meat. No thanks. But these pulled pork sandwiches? Oh gosh. I could eat them for several days without complaining. Seriously, this pork is so dang good!
First of all, the meat is super tender thanks to the brining solution that it soaks in for a day or two. Then there’s the dry rub. You can just tell when you’re mixing it up that it’s going to be good, because it smells divine even before you cook it!
I adapted this recipe from Kevin & Amanda. Amanda made hers in an oven, but I didn’t want my oven on for 12 hours when temperatures are still in the 80’s. So I tried it in the crock pot, and it was a huge success! I’ve already made it twice, and the whole family loves it.
It makes a lot, but the leftovers are awesome! Also, the first time I made it we thought it was a bit salty, so I cut back on the salt in the rub. You can always add salt to taste after it is shredded.
- Dry Rub:
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp chili powder
- 1 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 Tbsp pepper
- 1 Tbsp paprika
- 1/2 cup brown sugar[br]
- 1/2 cup salt
- 1/2 cup brown sugar
- 8 cups water
- 3 Tbsp of the dry rub
- 2 bay leaves
- 7-8 pounds pork roast (I use boneless)
- Combine all brine ingredients in a large container with a lid, or a large ziplock bag. Add the pork. Chill for 8 hours, or up to two days.
- Pat the pork dry with paper towels. Sprinkle with the dry rub, and rub it onto all sides of the meat, making sure it gets in all the cracks and crevices. Set aside any remaining dry rub mixture.
- Place the coated pork into a large crock pot. Cook on LOW for 8-10 hours. The meat will just fall apart. Shred it with a fork, and add more of the dry rub mixture to taste. Serve on rolls.
My go-to crock pot for feeding a crowd (or a couple of teenage boys):