Crockpot Nashville Hot Honey Pulled Pork with Pickle Brine Step-by-step instructions

Before you start

Before you start, trim the pork shoulder of any large pockets of fat, leaving a thin layer for moisture. Mix the spice rub in a small bowl so it's ready to go. Measure out the pickle brine and melt the butter. Have your slow cooker plugged in and ready.

This recipe is truly dump-and-go—once you season the pork and add the liquid, you can walk away for eight hours. If you plan to serve the sandwiches immediately, toast the brioche buns just before assembling. The ranch slaw can be made ahead or purchased from the store.

Instructions

Seasoning and Layering

1. 1Season the Pork Shoulder
   In a small bowl, stir together the cayenne, smoked paprika, and brown sugar. Rub this spice mixture all over the pork shoulder, pressing it into the surface so it adheres. Place the seasoned pork in the slow cooker.
   Look for The pork is evenly coated with a reddish-brown spice rub.
   Tip Trim excess fat but leave a thin layer for moisture during slow cooking.
2. 2Add Pickle Brine and Butter
   Pour the dill pickle brine over the pork, then drizzle with the melted butter. Turn the pork to coat it evenly with the liquid. The liquid should come about a quarter of the way up the side of the meat.
   Look for The pork sits in a fragrant, buttery brine mixture.
   Tip If the pork is very large, cut it into chunks to fit the slow cooker.

After this phase, the pork shoulder is coated in a fragrant spice rub and sitting in a bath of pickle brine and butter. The slow cooker is filled with the aroma of cayenne, smoked paprika, and brown sugar. The liquid is a rich amber color, and the butter has melted into the brine. The pork is ready to start its long, slow cook.

Slow Cooking and Shredding

3. 3Slow Cook on Low
   Cover the slow cooker and cook on LOW for 8 hours, until the pork is fork-tender and easily shreds. The meat should pull apart with little resistance. Avoid opening the lid during cooking to maintain temperature. Let it rest for 3 minutes before slicing.
   Look for The pork is fall-apart tender and the liquid is fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a different size pork, adjust cooking time: 3 lb needs about 7 hours, 5 lb about 9 hours.
4. 4Shred the Pork
   Transfer the pork to a cutting board. Using two forks, shred the meat, discarding any large pieces of fat. The pork should pull into long, juicy strands. Return the shredded pork to the slow cooker and toss with the cooking liquid.
   Look for The pork shreds easily into moist, tender pieces.
   Tip For finer shreds, use your fingers after the pork cools slightly.
5. 5Toss with Hot Honey Glaze
   Drizzle the warm Nashville hot honey glaze over the shredded pork and toss to coat evenly. The glaze will cling to the meat, adding a sweet and spicy finish. Let the pork sit in the glaze for a few minutes to absorb the flavors.
   Look for The pork is glossy and coated with a reddish-orange glaze.
   Tip Warm the glaze just until pourable to make tossing easier.

After eight hours, the pork is fork-tender and falling apart. The cooking liquid has reduced slightly and is infused with the pork's juices. As you shred the meat, it pulls into long, moist strands with a slight smoky aroma. The hot honey glaze is added, coating the meat in a glossy, spicy-sweet finish. The pork is now ready to be served.

Assembling the Sandwiches

6. 6Toast the Buns
   Toast the brioche buns until golden brown and lightly crisp. This adds a buttery crunch that contrasts with the tender pork. Place the toasted buns on a serving platter.
   Look for The buns are golden and fragrant.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Spread a little butter on the cut sides before toasting for extra richness.
7. 7Assemble the Sandwiches
   Pile the hot honey pulled pork generously onto the bottom buns. Top with crinkle-cut dill pickles and a scoop of ranch slaw. Place the top buns on and serve immediately.
   Look for The sandwiches are tall, colorful, and ready to eat.
   Tip For a cleaner eat, serve the slaw on the side instead.

The brioche buns are toasted to a golden brown, and the hot honey pork is piled high on the bottom halves. Crinkle-cut dill pickles add a crunchy, tangy contrast, and a generous scoop of ranch slaw brings a cool, creamy finish.

The sandwiches are tall, colorful, and irresistible—each bite is a perfect balance of spicy, sweet, tangy, and creamy.

Common mistakes

A common mistake is opening the slow cooker lid too often, which lets heat escape and extends cooking time. Resist the urge to peek! Another mistake is using a lean cut like pork tenderloin, which will dry out during the long cooking time.

Also, be careful not to overseason with salt—the pickle brine is already salty, so additional salt may make the dish too salty. Finally, don't skip toasting the buns; it adds a crucial texture that makes the sandwich better.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with no resistance. The internal temperature should reach at least 145°F (63°C), but for pulled pork, it will likely be much higher, around 195-205°F (91-96°C), which is ideal for breaking down collagen.

To test, insert a fork into the thickest part of the meat and twist—it should pull apart easily. If it still resists, cook for another 30 minutes and check again. The meat should be moist and juicy, not dry.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Ground meat: 160°F (71°C) in the thickest part