Most Awesome Pulled Pork Ever

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“Crock Pot barbeque pulled pork made for sandwiches for the family picnic on the 4th of July or Memorial Day. This way mom and dad can enjoy the activities with family and friends instead of cooking on the grill or in the kitchen all day”
1 large serving bowl

Ingredients Nutrition


  1. First brine the pork by placing the pork butt or shoulder in the ceramic part of the slow cooker.
  2. Add enough water and white vinegar to completely cover the pork making sure to keep the 2 to 1 ratio of vinegar to water.
  3. put in the kosher salt (kosher is important).
  4. Put the entire ceramic bowl with the pork in the refrigerator for 12 hours or anywhere up to 24 hours.
  5. Take the bowl out of the refrigerator and pour out enough liquid so that just 1/2 inch of the pork is out of the liquid.
  6. Cut the large onion into wedges.
  7. place around the sides of the pork in the liquid.
  8. Mix all the dry seasonings and the brown sugar in a small bowl.
  9. sprinkle the dry seasoning mix over all exposed pork.
  10. Put the ceramic bowl back into the cooker part of the slow cooker.
  11. Cook on high 8-10 hours or until pork is fork tender.
  12. Very carefully lift pork out of cooker and place on cutting board.
  13. Take two forks and shred the pork into strands.
  14. move the shredded pork into a large serving bowl.
  15. add 8 tablespoons of the Hickory and Brown Sugar barbeque sauce just enough to make the meat moist but not drenched.
  16. mix well.
  17. Serve pulled pork on large hamburger buns.
  18. put a bowl of Hickory and Brown Sugar Barbeque sauce on the table so family and guest can add to the sandwiches to taste.

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