Introduction

Few dishes scream comfort food and backyard bliss quite like BBQ Pulled Pork Sandwiches with Coleslaw. Tender, juicy, slow-cooked pork shoulder is shredded to perfection and smothered in smoky, tangy barbecue sauce before being piled high on toasted buns. The creamy, crunchy coleslaw layered on top adds the perfect contrast — cool, crisp, and slightly sweet, balancing every bite.

This recipe captures the soul of Southern-style barbecue, where patience, flavor, and texture come together in one glorious sandwich. The slow-cooked pork melts in your mouth, the sauce clings beautifully to every shred, and the coleslaw delivers that satisfying crunch that makes this dish so iconic.

Whether you’re hosting a weekend cookout, feeding a hungry crowd, or simply craving something hearty and flavorful, BBQ Pulled Pork Sandwiches with Coleslaw never disappoint. It’s one of those recipes that turns a simple meal into a memorable feast.

Why I Love This Recipe

I love this recipe because it’s comfort food at its finest — smoky, tangy, sweet, and savory all in one bite. The pork becomes so tender it practically falls apart with a fork, and the homemade barbecue sauce gives it that glossy, irresistible coating.

The addition of fresh coleslaw is what makes this sandwich stand out — it cuts through the richness of the pork, offering balance and freshness. Every bite gives you contrast: soft and crunchy, sweet and tangy, hot and cool.

It’s also incredibly versatile — you can make it in a slow cooker, oven, or instant pot, and it’s perfect for meal prepping or feeding a crowd. The leftovers (if there are any!) taste even better the next day.

Why It’s a Must-Try Dish

• It’s easy yet impressive — minimal effort with big, bold flavors.
• Perfect for parties, potlucks, or weeknight dinners.
• The flavor combination of smoky pork and creamy coleslaw is unbeatable.
• Great for make-ahead meals — the pork freezes beautifully.
• Feeds a crowd affordably without sacrificing taste.

Once you try it, you’ll understand why BBQ pulled pork sandwiches are a classic American favorite — comforting, satisfying, and soulfully delicious.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 6–8 hours (slow cooker) or 3–4 hours (oven)
• Total Time: ~8 hours (mostly hands-off)

Servings & Nutrition

• Servings: 8 sandwiches
• Calories per serving: ~520 kcal

Course & Cuisine

• Course: Main Course / Sandwich
• Cuisine: American (Southern BBQ Style)

Ingredients

For the Pulled Pork

• 3–4 lbs (1.5–1.8 kg) boneless pork shoulder (pork butt)
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 cup BBQ sauce (plus more for serving)
• 1/2 cup chicken broth or water
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp mustard powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

For the Coleslaw

• 3 cups green cabbage, shredded
• 1 cup purple cabbage, shredded (optional for color)
• 1 large carrot, grated
• 1/3 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or sugar (optional)
• Salt and pepper to taste

For Serving

• 8 brioche or sandwich buns
• Extra BBQ sauce (for drizzling)
• Pickles (optional but recommended)

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Pork

1. In a small bowl, mix together brown sugar, paprika, chili powder, cumin, mustard powder, salt, and pepper.
2. Rub this spice blend evenly all over the pork shoulder.

Step 2: Sear the Pork

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the pork on all sides until browned (about 2–3 minutes per side). This step enhances flavor and seals in juices.

Step 3: Slow Cook the Pork

Option 1 – Slow Cooker (Recommended):

1. Place sliced onions and minced garlic at the bottom of the slow cooker.
2. Add seared pork on top.
3. Pour in chicken broth, BBQ sauce, and apple cider vinegar.
4. Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is fall-apart tender.

Option 2 – Oven:

1. Place everything in a Dutch oven, cover tightly, and bake at 325°F (160°C) for 3–4 hours, until tender.

Step 4: Shred the Pork

1. Once cooked, remove the pork from the pot and shred it using two forks.
2. Skim any excess fat from the cooking liquid and return the shredded pork to the sauce.
3. Stir in extra BBQ sauce for a sticky, flavorful coating.

Step 5: Make the Coleslaw

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and honey.
2. Add shredded cabbage and carrots. Toss until everything is evenly coated.
3. Season with salt and pepper to taste. Chill until ready to use.

Step 6: Assemble the Sandwiches

1. Toast buns lightly in a skillet or oven for added texture.
2. Pile the pulled pork generously onto the bottom half of each bun.
3. Add a spoonful of coleslaw on top, then drizzle with more BBQ sauce if desired.
4. Top with pickles and the other bun half.

How to Serve

Serve these BBQ Pulled Pork Sandwiches hot with coleslaw freshly piled on top.

They pair beautifully with:

• Crispy potato wedges or fries
• Corn on the cob
• Baked beans
• Pickle spears
• Iced tea or cold beer

For gatherings, set up a “Pulled Pork Bar” — guests can assemble their own sandwiches with toppings like jalapeños, onions, or cheese.

Recipe Tips

• Use a fatty cut like pork shoulder — it ensures tender, juicy results.
• Don’t rush the cooking — slow and steady makes the pork irresistibly soft.
• Add extra sauce after shredding for the best flavor.
• Toast the buns to prevent them from getting soggy.
• Make the coleslaw ahead and chill — the flavors meld beautifully.

Recipe Variations

Spicy BBQ Pulled Pork

Add 1–2 tsp hot sauce or chili flakes to the BBQ sauce for a kick.

Hawaiian BBQ Sandwiches

Top with grilled pineapple slices and a bit of teriyaki glaze.

Carolina Style Pulled Pork

Replace traditional BBQ sauce with a vinegar-based sauce (apple cider vinegar, brown sugar, chili flakes, and mustard).

Beef or Chicken Variation

Use beef chuck roast or boneless chicken thighs instead of pork — the flavors adapt perfectly.

Low-Carb Option

Serve the pulled pork in lettuce wraps or over coleslaw instead of buns.

Freezing and Storage

• Refrigerate: Store pulled pork (without slaw) in an airtight container for up to 4 days.
• Freeze: Freeze cooled pulled pork in portions for up to 3 months.
• Reheat: Warm in a saucepan with a splash of water or BBQ sauce until hot.
• Coleslaw: Best made fresh but can be stored up to 2 days in the fridge.

Special Equipment Needed

• Slow cooker or Dutch oven
• Large skillet (for searing)
• Mixing bowls
• Tongs and forks (for shredding)

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe ahead of time?
Yes! The pulled pork tastes even better the next day as the flavors deepen.

Q2: Can I use store-bought BBQ sauce?
Absolutely! Choose a good-quality smoky or sweet BBQ sauce.

Q3: How can I make this recipe in an Instant Pot?
Pressure cook on High for 60 minutes, then natural release for 15 minutes.

Q4: Can I make it with lean pork loin?
It’s possible, but the result will be less tender and juicy — pork shoulder is best.

Q5: What can I do with leftovers?
Use them for tacos, sliders, BBQ pizza, or stuffed baked potatoes!

Conclusion

BBQ Pulled Pork Sandwiches with Coleslaw are the ultimate comfort food — slow-cooked, smoky, juicy, and balanced perfectly by crisp, creamy coleslaw. Every bite is a harmony of flavor and texture that feels both indulgent and satisfying.

It’s a dish that brings people together — whether at a summer barbecue, game day gathering, or casual dinner at home. The ease of preparation, the versatility, and the melt-in-your-mouth tenderness make it a must-have in your recipe collection.

Once you make it, you’ll find yourself craving it again and again — because nothing beats the taste of slow-cooked pork and homemade slaw between two perfectly toasted buns.