Pickleback Pulled Pork

INGREDIENTS
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

DIRECTIONS
• 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.