dill pickle creole shredded pork

creole shredded pork

Ready to taste nirvana in this dill pickle creole shredded pork> You’ll be amazed at what the dill pickle juice does for flavor! Nachos, yes!

BIG NOTE HERE! Since making my video I’ve edited a couple of the ingredients to make this recipe even healthier and tastier! So don’t just rely upon watching this video because you’ll not see some of the ingredients in the recipe below! Hey, that’s what happens with recipe development over time, you’re always looking for better!

Pickle Juice is Good for You

It’s a fact. Pickle juice is good for you! It helps with muscle cramps. Studies show that pickle juice actually could lower blood sugar ups and down. And, pickle juice has an array of antioxidants like vitamins C and E! Don’t throw out that pickle juice! 

Benefits of Pickle Juice

Now that we’ve got some information on knowing that there are, indeed, benefits of pickle juice, let’s figure out how to use that pickle juice we’re saving from our pickles. And, don’t just think it’s dill pickle juice. I save the juice of olives, pepperoncini and more. Yep, use this liquid in my cooking. 

Reuse Pickle Juice

Oh, pickle juice! Such a glorious liquid. And, there are so many ways that you can reuse pickle juice! So, don’t throw out the pickle juice. Recycle it. This dill pickle chicken recipe is just one way you can use. And, chicken with pickles is a fabulous combo. In fact, when I go to my fave fast food, Chick Filet, I order chicken nuggets and several extra sides of dill pickeles. 

Pickle juice can be used for things like in your mac and cheese (just a dash! It brightens flavors!), to re-pickle things like zucchini, carrots, cucumbers. Just put them in the pickle juice jar and let them hang out a few days, then you have tasty munchies. For more ways to reuse pickle juice, check out this article from Bon Appetite!

Here’s another great cheeekin recipe! Pineapple Enchilada Slow Cooker Chicken!

Dill Pickle Chicken Recipe

This dill pickle chicken recipe is so easy. You throw the chicken into a zip lock bag with pickle juice. Refrigerate overnight, then have it ready to prepare for dinner the next day. 

Pork Recipes Oven

Pork recipes using your oven are perfect for cooking in the Fall and Winter. You can use that residual heat from the oven to warm your home. And, if it’s a small home or tiny home, then  you’ll probably end up heating the place. That’s what I love about recipes in the oven. And, this shredded pork is perfect for oven cooking. 

Pork Recipes Slow Cooker

Now you could certainly do this pork recipe in the slow cooker, too. Since I haven’t done it, I’m not exactly sure of the time. But, I would use the high setting for at least 4 hours. Check your pork tenderness, is it shredable, and then go from there as to cook more or less. 

Cajun Pork Chops 

And, in this recipe I’m using a pork loin that I’ve cut into small chunks so it’ll cook faster. The creole, or you could use cajun, seasoning is gonna give these chops a kick making it the best creole shredded pork you’ve ever eaten. 

Cajun Pork

Dill pickle creole pork or cajun pork is perfect for so many things. Make sliders. Load up some tasty nachos. Serve on buns with coleslaw. Cook some fluffy delicious rice and load up the cajun pork on top. And, yes, this pork does get better on days two and three. And, it can easily be frozen! 

Creole Food

Here’re a couple of my favorite creole recipes, too. Remember I’m all into easy! 

Dill Pickle Hot Dog Chili

Creole Fried Chicken

Super Quick Creole Chicken Dinner


creole shredded pork

creole shredded pork

dill pickle creole shredded pork

Yield: 8+ servings

Ready to taste nirvana in this dill pickle creole shredded pork> You'll be amazed at what the dill pickle juice does for flavor! Nachos, yes!


  • Preheat oven to 425
  • 2 ½ to 3 lbs. thick cut boneless pork chops, cut into four chunks each
  • 1/2 cup celery leaves and tender stems, chopped
  • 1 large sweet onion, medium dice
  • 1 cup fire roasted red pepper strips
  • 1 cup dill pickle juice
  • 2 Tbl. creole seasoning
  • 2 Tbl. nutritional yeast
  • 2 cans (14.5 oz.) chopped tomatoes + 3 cups water


  1. Put the meat in a Dutch oven. Add celery, onions, and dill pickle juice and blend together.
  2. Sprinkle on the creole seasoning and nutritional yeast. Add the tomatoes/water. Cover and cook in a preheated 425 oven for about 2 ½ to 3 hours or until meat is fork tender.
  3. Check once or twice to see if you might need to add more liquid. It should simmer down over time into a thicker gravy-like sauce.


Write additional notes: If using a multi-cooker, reduce amount of water to 2 cups.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

creole shredded pork

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  1. Since I previously commented, I made the pork but used my multi-cooker. It brined for about 12 hours in my basic spicy brine but then to finish out the brining time, I added my homemade pickle juice. Took the pork out and browned it all around (I had cut it into chunks), put them back in the pot, added pickling spice, mustard seeds, garlic, onion, oregano, sage, more black pepper, and other spices, and cooked on high pressure. After the cool down, I took out the meat, tasted it and it was divine. My original brine had brown sugar in it and that bit of sweetness added a new dimension to the pickle flavor. Kind of like bread and butter pickles. I pulled the pork, moistened it with the liquid from the pot, zip-locked it, and now it’s ready for St. Patrick’s Day. It was very difficult to not make myself a sandwich right then and there but I abstained. ;D Now with the delicious liquid left in the pot, I think I’ll use some as a base for a homemade BBQ sauce and also to cook some dried red beans in. My menu is shaping up. As of right now, my St. Paddy’s menu is pickled pulled pork po’boys, red beans and rice, homemade dill pickles, and “pickled” coleslaw. Lots of pickle flavors going ’round. Ha! Again, thanks! Hope someone brings some Irish whiskey and green beer!

    1. Goodness gracious, Ann! May I come spend St. Patrick’s day with your tribe!! It sounds divine. I love the addition of a little brown sugar to give that bread and butter pickle twist! Very creative! Believe me, I’ll be using your tip. Thank you! That’s what’s so amazing about sharing recipes and having outstanding home cooks like you take the time (and I know your schedule is super busy) to get back with me and share. I couldn’t have had your self-discipline! I would have piled high a bun and chowed down!! I’ll bring the Irish whiskey and green beer! xoxx ally

      1. Anonymous says:

        Hey, Ally, I commented on your pickled pulled pork and wanted to follow up. I tried to post in “contact” but got an error message. Since you like Boho, you would’ve loved my vintage clothing and jewelry business that I had for 10 years. I saved some of the vintage stuff for myself when I sold the business. I have vintage jeans (low-rise bells and flares) and denim jackets that are all “back in style now” and could sell them but why? They fit and the jeans get complimented upon. My daughter who used to work in my shop while in HS and go on shopping trips with me started her own business selling kawaii, cosplay, gothic Lolita, and vintage items and clothing. She learned it all from me! Haha. Good for her! She has garnered quite a following.

        Currently, I’m working on a line of infused vinegar. Mostly with very hot peppers like habanero, NC Reapers, Scotch bonnets, Thai chili, etc. There’s a niche market for that. My state of New Mexico passed the Homemade Food Act in 2021. This allows individuals to sell certain items prepared in a home kitchen to be sold at events, flea markets and yard sales, online, by phone, and from the home. I can’t sell to restaurants or retail outlets, though. If an individual wants to buy wholesale, that’s fine. What they do with it afterward is up to them if they want to resell it. No permit or license is required, no inspection. You just have to pay for the $7 online food safety course and I’ve taken many of those in the past. Sounds like a great new venture! I’ve been selling hot sauce for years but mostly at private venues. Now I can expand with a unique product and a small investment. If I want to go big-time, this project will lend itself to actually getting licensed to sell commercially. I have access to a commercial kitchen that I can rent. So let’s stay in touch. It’s always fun to chat with very interesting successful people!

        1. Oh, gosh, I’m sorry about the glitch w/Contact Me. If you’ll try again, let’s see if it goes through. You can also just email me at [email protected]. Your vintage/Boho venture sounds fabulous! I still have lots of vintage 70s 80s and 90s (is that yet vintage?) jewelry and some clothing. Just so hard to get rid of but I’m ready to do that. Your spicy vinegars sound fabulous. I can imagine splashing on a pile of delicious collard greens! That’s a great venture, too, and it sounds like you’ve gotten all our ducks in a row for future planning. Next stop for you? Shark Tank!! Yes, let’s stay in touch. Try that email to contact me, luv. Thanks so much, and I adore your entrepreneurial spirit and energy!! xoxx ally

  2. I agree with saving the juice of all things pickled! I used to drink it, too if I was going to be outside in the heat all day. But alas, I have to limit my sodium intake now. I’m a 5’6″, 110 lb woman but when I hit 60 my BP decided to elevate, even after exercising my entire life. So now I make my own low-sodium pickled everything. It still works and it won’t raise my BP and I don’t have to take medication.

    Anyway, I’m making pulled pork for St. Patrick’s Day and had thought of brining the meat in pickle juice. So I think I will do that now and then cook it in the brine. I like the idea of the tomatoes but the consensus in my household is to leave them out but they’re looking forward to pickled pulled pork! Lol.

    Btw, I use pickle juice to marinate hotdogs and sausage, chicken, to make pickled eggs, toss slaw in, make vinaigrettes, quick-pickled vegetables, etc. Let your adventurous imagination guide you!

    Thanks so much for sharing! Getting ready to start the pork now and reheat it later to save a lot of prep time on Friday. Should be good!

    1. Ann! Next time I make, I’m omitting the tomatoes, too. I’m gonna follow your suit as outlined in your additional comment! And, yes, pickle juice is a healthy elixir for so many things. When I would do biking long rides, I’d take some pickles and juice to help with muscle cramps. It’s fabulous for so so many things. You sound like one cool person, and I’m so so glad you’re here and hanging out with me. Don’t be a stranger, my sweet! xoxx ally

  3. Gail Hickman says:

    Just put this in crockpot for dinner. Can’t wait to try!

    1. Oh, gosh, Gail, I can smell from here! Please let me know how your peeps likeeee! I really appreciate your support! xoxx ally

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