Crockpot Nashville Hot Honey Pulled Pork with Pickle Brine Tips, FAQ & printable recipe

Tips for success

For the best texture, let the cooked pork rest in the cooking liquid for 10-15 minutes after shredding before adding the glaze. This allows the meat to reabsorb some of the moisture, keeping it extra juicy.

If you have time, you can also chill the shredded pork in the liquid overnight—the flavors will meld even more, and the fat will solidify on top, making it easy to remove if you prefer a leaner dish.

When toasting the buns, use a cast-iron skillet or the broiler for a deep golden crust. If you want extra flavor, brush the cut sides with melted butter or a little of the cooking liquid before toasting.

For a spicier kick, add extra cayenne to the hot honey glaze or serve with pickled jalapeños on the side. You can also double the glaze if you like your pork extra saucy.

Variations

• Spicy Honey BBQ: Replace the hot honey glaze with your favorite BBQ sauce mixed with a tablespoon of honey and a teaspoon of cayenne. This creates a sweeter, smokier flavor that's still spicy.
• Garlic Herb Pulled Pork: Add 4 minced garlic cloves and 1 tablespoon of dried oregano to the spice rub. Skip the hot honey glaze and toss the shredded pork with a mixture of melted butter, chopped parsley, and lemon zest.
• Chipotle Lime Pulled Pork: Add 2 chipotle peppers in adobo sauce (minced) to the pickle brine mixture, and substitute the hot honey glaze with a mixture of honey, lime juice, and smoked paprika.
• Sweet and Smoky Pulled Pork: Use only half the cayenne in the spice rub and add 1 tablespoon of smoked paprika extra. For the glaze, mix honey with a teaspoon of liquid smoke and a pinch of cinnamon.

Storage and make-ahead

Fridge

Store leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or pickle brine.

Freezer

Freeze the cooled pulled pork in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat the pork in a skillet over medium heat or in the microwave, adding a splash of water or pickle brine to keep it moist. Stir until heated through.

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Keep the pork in its juices to maintain moisture. The pork can also be frozen for up to 3 months. To freeze, place the cooled pork in a freezer-safe bag or container, pressing out as much air as possible. Thaw overnight in the refrigerator before reheating.

This recipe is perfect for making ahead. Cook the pork as directed, then shred and toss with the glaze. Cool completely and refrigerate for up to 4 days. When ready to serve, reheat gently on the stovetop or in the microwave, adding a splash of water or pickle brine if needed to moisten. The flavors actually improve after a day in the fridge.

Serving ideas

Serve the hot honey pulled pork on toasted brioche buns with a generous layer of ranch slaw and a pile of crinkle-cut dill pickles on the side.

The cool, creamy slaw balances the heat of the pork, while the pickles add a bright, tangy crunch. This sandwich is a meal in itself, but it also pairs well with coleslaw, potato salad, or sweet potato fries.

For a lighter option, serve the pulled pork over a bed of greens with extra pickles and a drizzle of ranch dressing. Or, turn it into sliders for a party—use small buns and top with a spoonful of slaw.

The pork is also delicious in tacos, on nachos, or stuffed into baked potatoes. No matter how you serve it, the combination of spicy, sweet, tangy, and creamy flavors will be a hit.

Frequently asked questions

Recipe card

Crockpot Nashville Hot Honey Pulled Pork with Pickle Brine

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 4 lb pork shoulder (butt), trimmed of excess fat
• 1 tbsp cayenne pepper
• 2 tbsp smoked paprika
• 2 tbsp brown sugar, packed
• 1 cup dill pickle brine
• 1/2 cup unsalted butter, melted
• 1/2 cup Nashville hot honey glaze, warmed
• 8 brioche hamburger buns, toasted
• Crinkle-cut dill pickles, for serving
• Ranch slaw, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

610

Protein

32 g

Carbohydrates

42 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.