Crock Pot Pulled Pork
A brine soak makes this pork extra tender and juicy, and the dry rub is packed with flavor!
Ingredients
- 7 pounds pork roast or more (I use boneless)
Dry Rub:
- 1 Tbsp cumin
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp chili powder
- 1 ½ tsp cayenne pepper
- 1 tsp salt
- 1 Tbsp pepper
- 1 Tbsp paprika
- ½ cup brown sugar
Brine:
- ½ cup salt
- ½ cup brown sugar
- 8 cups water
- 3 Tbsp of the dry rub
- 2 bay leaves
Instructions
- Stir together all the dry rub ingredients in a small bowl.
- 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.
Notes
I don't add any liquid to my crock pot, and the meat has so much juice in it that it works just fine. If you are nervous, you could add 2 Tbsp water or broth to the bottom of your crock pot with the uncooked pork.
Nutrition
Serving: 1gCalories: 843kcalCarbohydrates: 17gProtein: 62gFat: 57gSaturated Fat: 21gPolyunsaturated Fat: 31gCholesterol: 238mgSodium: 406mgFiber: 1gSugar: 15g
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