BBQ Pulled Pork Sandwiches with Coleslaw

Quick Info

• Prep Time: 20 minutes
• Cook Time: 8 hours (slow cooker) or 3–3½ hours (oven)
• Total Time: 8 hours 20 minutes
• Yield: About 12 hearty sandwiches
• Course: Dinner / Game Day
• Cuisine: American BBQ-inspired
• Skill Level: Easy
• Special Equipment: Slow cooker or Dutch oven, sheet pan, large mixing bowl, tongs, meat thermometer

Introduction

When a Saturday turns into “everyone’s coming over,” I reach for my trusty crowd-pleaser: BBQ Pulled Pork Sandwiches with Coleslaw. It’s the kind of meal that makes the house smell like a summer cookout, even if we’re huddled inside watching the game. I throw the pork in the slow cooker before soccer practice, whisk up a quick slaw, and by dinnertime my kitchen turns into a sandwich assembly line. My son calls the crunchy slaw “confetti,” which feels exactly right piled on top of saucy pork.

This recipe keeps things classic—tender, smoky-sweet pork you can shred with a fork and a tangy, creamy slaw that balances every bite. Make it for family dinner, potlucks, or meal prep (leftovers reheat like a dream). Let’s build the sandwich that wins every weekend.

Ingredients

Main Ingredients

• Pulled Pork
  • 4–5 lb boneless pork shoulder/butt, trimmed of excess fat
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp black pepper
  • ¼ tsp cayenne (optional, for heat)
  • 1 cup BBQ sauce (plus more for serving)
  • ½ cup apple cider vinegar
  • ½ cup low-sodium chicken broth (or water)
  • 1 tbsp Worcestershire sauce
  • 1 small onion, thinly sliced
• Coleslaw
  • 4 cups shredded green cabbage (or coleslaw mix)
  • 2 cups shredded purple cabbage (optional for color)
  • 1 large carrot, shredded
  • ½ cup mayonnaise (or Greek yogurt for lighter)
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or sugar (to taste)
  • ¼ tsp celery seed (optional but classic)
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
• For Serving
  • 12 soft sandwich buns or brioche rolls (toasted)
  • Pickle chips, extra BBQ sauce, hot sauce (optional)

Optional / Variations

• Swap pork with boneless pork loin (leaner—reduce cook time by 1–2 hours in slow cooker).
• Use beef chuck roast for BBQ pulled beef—same method, longer oven time by 30 minutes.
• Carolina-style finish: Stir 2–3 tbsp yellow mustard into the BBQ sauce for tang.
• Spicy slaw: Add 1 minced jalapeño or a dash of hot sauce.
• Dairy-free slaw: Use vegan mayo or an olive-oil vinaigrette.
• Gluten-free: Serve on GF buns or over baked sweet potatoes.
• Make it a bowl: Serve pork over rice or cauliflower rice with slaw and pickles.

Instructions

Step 1: Mix the Rub & Season the Pork

In a small bowl, combine brown sugar, smoked paprika, salt, chili powder, cumin, garlic powder, onion powder, black pepper, and cayenne. Pat the pork shoulder dry and sprinkle the rub all over, massaging it in. This is when my kids wander in to “help,” which mostly means sneaking sniffs and saying it smells like summer.

Step 2: Load the Slow Cooker (or Dutch Oven)

Scatter sliced onion in the bottom of the slow cooker. Place the pork on top. Whisk BBQ sauce, apple cider vinegar, broth, and Worcestershire; pour around (not directly on top) of the pork to keep the rub intact.

• Slow Cooker: Cover and cook on LOW for 8–10 hours (best texture) or HIGH for 5–6 hours, until fork-tender and 195–205°F in the thickest part.
• Oven Method: Place seasoned pork and onions in a Dutch oven, pour in the liquid, cover, and roast at 325°F (165°C) for 3–3½ hours, until tender and shreddable.

Step 3: Make the Tangy Coleslaw

While the pork cooks, whisk mayo, vinegar, Dijon, honey, celery seed, salt, and pepper in a big bowl. Add cabbage and carrot; toss until coated. Taste and adjust acidity or sweetness—slaw should be slightly punchy to balance the rich pork. Refrigerate until serving (it gets even better after 30 minutes).

Step 4: Shred the Pork Like a Pro

Transfer the cooked pork to a sheet pan or large bowl. Skim excess fat from the cooking liquid (a ladle or paper towel works). Shred pork with two forks, discarding any large fatty bits. Return the meat to the slow cooker/Dutch oven, add ½–1 cup BBQ sauce plus ¼–½ cup of the cooking juices, and toss until glossy and saucy. Keep warm on LOW.

Tip: If the pork seems too saucy, simmer uncovered for 10 minutes to reduce. If it’s dry, add more juices or a splash of broth.

Step 5: Toast the Buns & Set the Topping Bar

Heat the broiler or a large skillet. Split buns and toast cut sides until golden—this keeps them from getting soggy. Set out pickles, extra BBQ sauce, and hot sauce so everyone can customize.

Step 6: Build the Sandwiches

Pile warm pulled pork onto toasted buns, top with a generous scoop of coleslaw, and crown with the top bun. The first bite might be messy—lean in. Around here, we pass napkins and grin.

Tips & Variations

• Make-Ahead Magic: Cook pork up to 3 days ahead; cool and refrigerate in its juices. Reheat gently with a splash of broth. Slaw can be dressed up to 24 hours ahead (it softens slightly).
• Freezer-Friendly: Portion cooled pork into freezer bags with some of the juices, press flat, and freeze up to 3 months. Thaw overnight and rewarm.
• Crockpot to Grill Finish: For smoky edges, spread shredded pork on a sheet pan and broil 3–5 minutes until caramelized, then toss with a little sauce.
• Sauce Personalities:
  • Kansas City–style: Thick, sweet, molasses-forward.
  • Carolina vinegar: Thinner, tangier; add a pinch of red pepper flakes.
  • Alabama white: Mayo-based—serve on the side for drizzling (great with slaw).
• Lighter Slaw: Use half mayo + half Greek yogurt, or make a vinaigrette with 3 tbsp olive oil + 2 tbsp cider vinegar + 1 tsp honey + ½ tsp Dijon.
• Bun Alternatives: Potato rolls, brioche, slider buns, or Texas toast. For low-carb, serve in large butter lettuce leaves.
• Leftover Magic: Stuff into quesadillas, top baked potatoes, layer on nachos, or fold into mac and cheese.
• Party Plan: Keep pork warm in the slow cooker on WARM and set out slaw, buns, pickles, and sauces for self-serve sliders.
• Thermometer Check: Perfect shreddable pork hits 195–205°F; if it resists the fork, cook a bit longer.

Nutrition

(Approximate per sandwich with bun, 5 oz pork, slaw, and a spoon of sauce.)

• Calories: 610
• Protein: 35 g
• Carbs: 49 g
• Fat: 28 g
• Fiber: 3 g
• Sodium: 980 mg
• Sugar: 18 g

Final Thoughts

There’s something magical about BBQ Pulled Pork Sandwiches with Coleslaw—they’re cozy enough for family dinner and festive enough for a crowd. The slow cooker does the heavy lifting, the slaw brings crunch and tang, and the whole thing feels like a backyard barbecue you can enjoy any time of year. If your crew finds a favorite sauce style or slaw twist, tell me—around here we’re evenly split between smoky-sweet and Carolina-tangy.

Save this for pulled pork sandwiches, BBQ pork with coleslaw, slow cooker pork shoulder, easy game day dinners, and make-ahead crowd-pleasers on Pinterest. From my sauce-splattered, happy kitchen to yours—enjoy every saucy, crunchy bite!Réflexion en cours

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