Introduction

There are few comfort foods as satisfying as a Pulled Pork Sandwich with creamy coleslaw piled high on a soft bun. Juicy, tender pork that has been slow-cooked until it practically melts apart, smothered in tangy, smoky barbecue sauce, and finished with crunchy coleslaw—it’s a flavor and texture combination that is simply irresistible.

This dish has deep roots in Southern American cuisine, where barbecue traditions have been perfected over generations. The slow cooking process allows the pork shoulder (or pork butt) to break down into tender, flavorful shreds, while the coleslaw adds freshness and crunch to balance the richness of the meat.

Perfect for summer cookouts, game-day parties, or cozy weekend meals, this recipe brings the authentic taste of Southern barbecue right to your kitchen.

Why I Love This Recipe

I love this recipe because it delivers everything I want in a hearty sandwich—juicy pork, smoky-sweet barbecue sauce, and crisp, refreshing slaw. The slow cooking method makes it practically foolproof, and the end result is always restaurant-quality.

It’s also versatile—you can pile the pulled pork on buns, serve it over rice, or even stuff it into tacos. The leftovers are just as good (if not better) the next day, making it an excellent make-ahead meal.

Why It’s a Must-Try Dish

This dish is a must-try because it captures the soul of barbecue in one handheld bite. The combination of tender pork with smoky sauce and tangy slaw is a balance of flavors that appeals to everyone. It’s crowd-friendly, customizable, and can be made with minimal hands-on time—your slow cooker or oven does most of the work!

If you want a meal that feels indulgent, comforting, and shareable, this pulled pork sandwich is the answer.

Recipe Information

• Course: Main Dish
• Cuisine: American (Southern Barbecue)
• Prep Time: 25 minutes
• Cook Time: 8 hours (slow cooker) or 4–5 hours (oven)
• Total Time: 8 hours 30 minutes
• Servings: 8 sandwiches
• Calories: ~520 per sandwich (with bun, pork, sauce, and slaw)

Ingredients

For the Pulled Pork

• 4 pounds pork shoulder (pork butt), boneless or bone-in
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth (or water)
• 1 ½ cups barbecue sauce (homemade or store-bought)

Dry Rub (for pork)

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)

For the Coleslaw

• 4 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 large carrot, shredded
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or sugar)
• Salt and black pepper, to taste

For Assembly

• 8 brioche buns or sandwich rolls
• Extra barbecue sauce, for topping

Directions & Step-by-Step Preparation

Step 1: Prepare the Pork

1. Mix the dry rub ingredients in a small bowl.
2. Pat pork dry and rub the spice mixture all over the pork shoulder.
3. Heat olive oil in a skillet and sear the pork on all sides until browned (optional but adds flavor).

Step 2: Slow Cook the Pork

• Slow Cooker Method:
  1. Place sliced onion and garlic in the bottom of the slow cooker.
  2. Add seared pork on top.
  3. Pour chicken broth around the pork (not over it).
  4. Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork shreds easily with a fork.
• Oven Method:
  1. Preheat oven to 300°F (150°C).
  2. Place onions, garlic, and pork in a roasting pan or Dutch oven.
  3. Add broth, cover tightly with foil or a lid.
  4. Roast for 4–5 hours, until pork is fork-tender.

Step 3: Shred the Pork

1. Remove pork from the cooker/oven and place on a cutting board.
2. Shred meat with two forks, discarding excess fat.
3. Return shredded pork to the pot and mix with cooking juices and 1 cup of barbecue sauce.

Step 4: Make the Coleslaw

1. In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
2. Add shredded cabbage and carrots, tossing until well coated.
3. Chill until ready to serve.

Step 5: Assemble the Sandwiches

1. Toast the buns lightly (optional, for extra flavor and sturdiness).
2. Pile generous amounts of pulled pork onto the bottom bun.
3. Drizzle with extra barbecue sauce.
4. Top with a scoop of coleslaw.
5. Close with the top bun and serve.

How to Serve

• Serve hot with classic barbecue sides like baked beans, potato salad, mac & cheese, or corn on the cob.
• For a party, set up a pulled pork sandwich bar where guests can build their own with toppings like pickles, jalapeños, or extra sauce.

Recipe Tips & Variations

• Make Ahead: Pulled pork tastes even better the next day as the flavors deepen.
• Spicy Kick: Add hot sauce or chipotle peppers to the barbecue sauce.
• Tangy Option: Add more vinegar to the slaw for a sharper flavor.
• Low-Carb Option: Serve pulled pork in lettuce wraps instead of buns.
• Taco Twist: Use pulled pork as a filling for tacos or quesadillas.

Freezing & Storage

• Refrigerator: Store pulled pork in an airtight container for up to 4 days. Coleslaw can be kept separately for 2–3 days.
• Freezer: Freeze pulled pork (without slaw) for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: Reheat pork gently in a skillet or oven, adding a splash of broth and fresh barbecue sauce to keep it moist.

Special Equipment Needed

• Slow cooker or Dutch oven
• Skillet (for searing)
• Mixing bowls
• Sharp knives for slicing and shredding

FAQ

Q1: Can I use pork tenderloin instead of pork shoulder?
Not recommended—pork tenderloin is too lean and will dry out. Pork shoulder or butt is best for pulled pork.

Q2: Can I make this ahead for a party?
Yes! Cook the pork a day in advance, store in the fridge, then reheat and add sauce before serving.

Q3: Do I have to sear the pork first?
No, but searing adds a deeper flavor. If you’re short on time, you can skip this step.

Q4: Can I use store-bought coleslaw?
Absolutely! Homemade slaw is fresher, but store-bought works in a pinch.

Q5: Can I make it in an Instant Pot?
Yes, pressure cook on high for about 70 minutes, then shred and mix with sauce.

Conclusion

Pulled Pork Sandwiches with Coleslaw are the perfect combination of smoky, juicy meat and crunchy, tangy freshness, all tucked inside a soft bun. This recipe is hearty, versatile, and guaranteed to be the star of any meal, whether it’s a casual family dinner or a big backyard cookout.

With its tender, flavorful pork and refreshing slaw, this dish truly embodies comfort food at its finest. Once you try it, it’s sure to become a go-to favorite for gatherings and weeknight meals alike.