Crockpot Nashville Hot Honey Pulled Pork with Pickle Brine

This Crockpot Nashville Hot Honey Pulled Pork is the ultimate set-it-and-forget-it dinner. A pork shoulder is rubbed with a spicy blend of cayenne, smoked paprika, and brown sugar, then slow-cooked in tangy dill pickle brine and butter until it falls apart.

After eight hours, the meat is shredded and tossed with a fiery hot honey glaze that balances sweet and heat perfectly. Pile it high on toasted brioche buns with crunchy pickles and cool ranch slaw for a sandwich that's bursting with Southern flavor.

Pulled pork is a classic slow-cooker favorite, but this version takes it to a new level with two bold ingredients: dill pickle brine and Nashville hot honey. The brine adds a tangy, salty depth that cuts through the richness of the pork, while the hot honey glaze brings a sticky-sweet heat that lingers on the palate.

The result is a dish that's crave-worthy, easy to make, and perfect for feeding a crowd. Whether you're hosting a game-day gathering or just want a weeknight dinner with a kick, this recipe delivers big flavor with minimal effort.

Ingredients

Why this recipe works

The combination of dill pickle brine and butter creates a braising liquid that keeps the pork moist and infuses it with tangy, savory flavor. As the pork cooks low and slow, the acid in the brine helps break down the connective tissues, resulting in meat that shreds effortlessly and stays juicy.

The brown sugar and spices form a flavorful crust on the outside of the pork, adding depth and a subtle sweetness that balances the heat from the cayenne.

The Nashville hot honey glaze is the finishing touch that transforms the shredded pork into something special. The honey adds a floral sweetness that tempers the fiery cayenne, while the glaze clings to every strand of meat, creating a glossy, addictive coating.

The contrast between the spicy, sweet pork and the cool, creamy ranch slaw is what makes this sandwich so memorable—each bite is a perfect balance of flavors and textures.

Notes and substitutions

Choose a pork shoulder with good marbling; the fat renders during cooking and keeps the meat moist. If you prefer a leaner option, you can trim more fat, but be careful not to remove it all, as it adds flavor and tenderness. The pickle brine should be from dill pickles—avoid sweet or bread-and-butter pickles, as they will change the flavor profile. You can use the brine from a jar of pickles you already have on hand.

A 6-quart slow cooker is ideal for a 4-pound pork shoulder. If you have a smaller slow cooker, you can cut the pork into chunks to fit. The hot honey glaze can be store-bought or homemade; if making your own, combine honey with cayenne and a pinch of salt. This recipe is versatile—you can serve the pork on slider buns, over rice, or even in tacos. The leftovers are fantastic in quesadillas or on nachos.

• Pork shoulder: Pork butt or Boston butt; both work interchangeably. Avoid lean cuts like tenderloin, which dry out during long cooking.
• Dill pickle brine: Use brine from any dill pickles, including spicy or garlic dill. Avoid sweet pickle brine, which will make the pork too sweet.
• Nashville hot honey glaze: Mix 1/2 cup honey with 1-2 tsp cayenne and a pinch of salt for a quick homemade version.
• Brioche buns: Use any soft sandwich rolls, potato buns, or slider buns. For a gluten-free option, use gluten-free buns.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Two forks
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Small saucepan