The BBQ Pulled Pork Sandwich with Coleslaw is a true American classic that combines the best of comfort food and smoky barbecue tradition. It’s a dish that brings together tender, juicy, slow-cooked pork coated in tangy, sweet, and smoky barbecue sauce, all piled high on a toasted bun and topped with cool, creamy coleslaw. The contrast between the warm, saucy pork and the refreshing crunch of slaw makes every bite absolutely irresistible.

This sandwich is more than just a meal—it’s a celebration of flavor and texture. Originating from Southern-style barbecue traditions, it has become a staple at backyard cookouts, summer picnics, and family gatherings.

Why I Love This Recipe

I love this recipe because it perfectly balances sweet, smoky, tangy, and creamy flavors in one handheld masterpiece. The pork is fall-apart tender, the barbecue sauce adds a deep, caramelized richness, and the coleslaw provides the perfect cool, crunchy counterpoint.

It’s hearty, flavorful, and feeds a crowd effortlessly. Plus, it’s a versatile recipe — just as delicious on game day as it is for a casual family dinner.

Why It’s a Must-Try Dish

This dish is a must-try because it embodies comfort food at its finest — rich, satisfying, and loaded with flavor. It’s easy to prepare ahead, making it perfect for parties or gatherings.

You can cook the pork low and slow for hours until it’s buttery soft, and the leftovers taste even better the next day. It’s the kind of dish that turns any meal into a special occasion.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 6 to 8 hours (slow cooker) or 3 to 4 hours (oven)
• Total Time: About 6½ to 8½ hours
• Servings: 6–8 sandwiches
• Course: Main Course / Sandwich
• Cuisine: American / Southern BBQ
• Calories: Approx. 520 kcal per serving

Ingredients

For the Pulled Pork:

• 3 lbs (1.3 kg) pork shoulder (pork butt), trimmed of excess fat
• 1 tbsp olive oil
• 1 cup barbecue sauce (homemade or store-bought)
• ½ cup chicken broth or water
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

For the Coleslaw:

• 4 cups shredded cabbage (green and purple mix)
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey or sugar
• ½ tsp celery seeds (optional)
• Salt and pepper to taste

For Serving:

• 6–8 burger buns or brioche rolls, toasted
• Extra barbecue sauce for drizzling

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Pork

1. Pat the pork shoulder dry with paper towels.
2. In a small bowl, combine paprika, chili powder, cumin, brown sugar, salt, and pepper.
3. Rub the spice mixture evenly over the pork.

Step 2: Sear the Pork (Optional but Recommended)

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the pork and sear on all sides until browned (about 3–4 minutes per side).
3. This step locks in flavor and adds a smoky crust.

Step 3: Slow Cook the Pork

1. Place the onion slices and garlic at the bottom of a slow cooker.
2. Set the seared pork on top.
3. Pour in barbecue sauce, chicken broth, vinegar, and Worcestershire sauce.
4. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the pork is fork-tender and easily shredded.

(Oven method: Place everything in a Dutch oven, cover with foil or lid, and bake at 325°F / 165°C for 3–4 hours.)

Step 4: Shred the Pork

1. Remove the pork from the cooker and shred it using two forks.
2. Discard any large chunks of fat.
3. Return shredded pork to the slow cooker and mix with the cooking juices.
4. Let it soak on WARM for 15–20 minutes.

Step 5: Make the Coleslaw

1. In a large bowl, whisk together mayonnaise, vinegar, honey, salt, pepper, and celery seeds.
2. Add the cabbage and carrots, and toss until evenly coated.
3. Chill for 30 minutes before serving.

Step 6: Assemble the Sandwich

1. Toast the buns lightly for extra crunch.
2. Pile a generous portion of pulled pork on the bottom bun.
3. Add a drizzle of barbecue sauce.
4. Top with a scoop of coleslaw and close with the top bun.
5. Serve immediately and enjoy the juicy, smoky perfection!

How to Serve

Serve the BBQ Pulled Pork Sandwich warm with sides like baked beans, cornbread, potato salad, or crispy fries. It’s also perfect with a cold glass of iced tea or beer for a classic barbecue-style meal.

Recipe Tips

• Low and slow cooking is key — it makes the pork tender and flavorful.
• Don’t skip the sear if you have time — it deepens the smoky taste.
• Mix in the juices after shredding to keep the pork moist.
• Chill the coleslaw before topping — the contrast enhances the experience.
• For an extra kick, add a pinch of cayenne pepper or hot sauce to the BBQ sauce.

Recipe Variations

1. Spicy BBQ Pulled Pork: Add extra chili powder or a splash of sriracha for a spicy twist.
2. Carolina-Style: Use a vinegar-based BBQ sauce for a tangier flavor.
3. Hawaiian Pulled Pork: Mix in pineapple chunks and serve on sweet Hawaiian rolls.
4. Tex-Mex Version: Add chipotle peppers and top with pickled jalapeños.
5. Mini Sliders: Serve smaller portions on slider buns for parties or game day.

Freezing and Storage

• Refrigerator: Store leftover pulled pork in an airtight container for up to 4 days.
• Freezer: Freeze pulled pork (without slaw) for up to 3 months in a freezer-safe bag.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of BBQ sauce to retain moisture.
• Coleslaw: Best stored separately and consumed within 2 days (do not freeze).

Special Equipment Needed

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

Frequently Asked Questions (FAQ)

Q1: Can I use a different cut of meat?
Yes! Pork butt or pork shoulder are best, but you can also use pork loin (just reduce cooking time slightly).

Q2: Can I make it ahead of time?
Definitely. Pulled pork reheats beautifully, and the flavor improves the next day.

Q3: Can I use chicken instead of pork?
Yes, boneless chicken thighs work great for a lighter version.

Q4: What type of BBQ sauce works best?
Smoky, slightly sweet sauces (like Kansas City-style) are classic, but you can customize based on preference.

Q5: Should I serve coleslaw on or beside the sandwich?
Traditionally, it’s served on top of the pork, but you can serve it on the side for a cleaner bite.

Conclusion

The BBQ Pulled Pork Sandwich with Coleslaw is the ultimate comfort food — a beautiful balance of smoky, savory, and creamy textures that hits every craving. It’s easy to make, impressive to serve, and always a crowd favorite. Whether you’re hosting a backyard barbecue, a weekend gathering, or just craving something hearty and delicious, this sandwich promises to satisfy. Juicy pulled pork, tangy barbecue sauce, and crisp coleslaw — a match made in culinary heaven.