Pickleback Pulled Pork
4-6 lb. Pork Roast
3 cloves garlic, minced
2 tbsp. salt
1 tsp. red chili flakes
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. dried dill
1 jar Trü Kosher Dill pickle juice,
slice and save pickles for serving
1/2 c. whiskey
buns, for serving
Grainy mustard, for serving
• In a small bowl, mix together salt, red chili flakes, garlic, coriander, mustard
seeds, and dried dill. Rub all over pork roast.
• Place in slow cooker and pour pickle juice and whiskey around sides. Cover
and cook on high for 5-6 hours (or about 1 hour per pound).
• Remove pork from slow cooker and shred. Season to taste with salt and
pepper. Serve with mustard and pickles on buns.
**If you really want to change it up and make it low carb, use the pickle slices to make sliders – top each pickle slice with the pulled pork, add cheese or cole slaw if desired, and top with another pickle chip. Secure with a toothpick.
Leave a comment