Introduction

If there’s one dish that can make your kitchen smell like a summer BBQ all day long, it’s Slow-Cooked BBQ Pulled Pork Sandwiches with Coleslaw. The magic begins when a well-seasoned pork shoulder cooks low and slow until it’s so tender you can pull it apart with a fork. Toss that juicy pork in smoky, tangy BBQ sauce, pile it high onto soft buns, and crown it with crisp, creamy coleslaw — and you’ve got the ultimate comfort-meets-backyard-party meal.

This recipe is a life-saver for busy days because the slow cooker does most of the work while you get to enjoy the aroma and anticipation.

Why I Love This Recipe

There’s something undeniably satisfying about slow-cooked BBQ pulled pork sandwiches—tender, flavorful meat piled high on a soft bun, topped with crisp, tangy coleslaw. What I love most about this recipe is how it takes the humble pork shoulder and transforms it into a juicy, melt-in-your-mouth masterpiece that’s bursting with smoky, savory barbecue flavor. The slow-cooking process ensures the meat is perfectly tender and infused with rich, deep flavors that make every bite unforgettable.

The addition of coleslaw adds a fresh, crunchy contrast to the rich, saucy pork, creating the perfect balance of textures and flavors. This recipe is both comforting and indulgent, yet it’s simple to prepare, making it ideal for family dinners, game days, or casual get-togethers.

For me, this dish is a must-have because it’s more than just a sandwich—it’s a celebration of classic barbecue done right. The combination of tender pulled pork, tangy coleslaw, and soft buns makes it a crowd-pleasing favorite that brings people together and keeps everyone coming back for more.

Why This Dish is a Must-Try

Slow-Cooked BBQ Pulled Pork Sandwiches with Coleslaw are the ultimate comfort food, perfect for gatherings, weeknight dinners, or game-day feasts. Here’s why this recipe is a must-try:

1. Tender, Juicy Pulled Pork – Slow-cooking ensures the pork is perfectly tender, flavorful, and easy to shred for sandwiches.
2. Smoky, Savory Barbecue Flavor – The rich, tangy barbecue sauce infuses the meat with a mouthwatering smoky-sweet taste that everyone loves.
3. Perfect Texture Balance – The creamy, crunchy coleslaw provides a refreshing contrast to the tender, saucy pork, elevating every bite.
4. Family & Crowd Favorite – Whether served for casual dinners or parties, these sandwiches are always a hit and disappear quickly.
5. Simple Yet Impressive – Using basic ingredients, this recipe delivers a gourmet-feeling barbecue experience at home without complicated steps.

Trying this recipe guarantees a flavorful, satisfying, and memorable meal that will have everyone asking for seconds.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 8 hours (low) or 4–5 hours (high)
• Total Time: 8–8.5 hours
• Servings: 8 sandwiches
• Calories: ~450 calories per serving (with bun and coleslaw, may vary)

Ingredients

For the Pulled Pork:

• 3–4 lbs boneless pork shoulder (or pork butt)
• 1 large onion, sliced
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon chili powder (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar

For the Coleslaw:

• 4 cups shredded green cabbage (or coleslaw mix)
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or sugar)
• Salt and pepper to taste

For Serving:

• 8 soft sandwich buns or brioche buns
• Pickles (optional, for garnish)

Directions

Step-by-Step Preparation Method

Step 1: Season the Pork

1. In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper.
2. Rub the spice mixture all over the pork shoulder.

Step 2: Slow Cook

1. Place sliced onions in the bottom of the slow cooker.
2. Place the pork on top of the onions.
3. Pour chicken broth and apple cider vinegar around the pork (not directly on top to keep spices intact).
4. Cover and cook:
   • Low: 8 hours
   • High: 4–5 hours
     Until pork is tender and shreds easily with a fork.

Step 3: Shred the Pork

1. Remove pork from the slow cooker and place it on a cutting board.
2. Use two forks to shred the meat, discarding any large pieces of fat.
3. Discard most of the cooking liquid, leaving about 1/2 cup for moisture.
4. Return shredded pork to the slow cooker, add BBQ sauce, and mix well.
5. Let it heat for another 15 minutes on low.

Step 4: Make the Coleslaw

1. In a large bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, and honey.
2. Season with salt and pepper to taste.
3. Toss well and refrigerate until ready to serve.

Step 5: Assemble the Sandwiches

1. Toast buns lightly for extra texture.
2. Pile pulled pork on the bottom half of each bun.
3. Top with coleslaw, add extra BBQ sauce if desired, and finish with the top bun.

How to Serve

Serve sandwiches warm, with a side of baked beans, corn on the cob, or potato salad for a full BBQ-style meal. Pickles or jalapeños on the side add a nice tangy kick.

Additional Tips & Variations

• Smoky Twist: Add a few drops of liquid smoke to the slow cooker for deeper BBQ flavor.
• Spicy Version: Mix cayenne pepper or hot sauce into the pork before serving.
• Make It Healthier: Use whole wheat buns and Greek yogurt instead of mayo in the slaw.
• Meal Prep: Cook the pork ahead of time, store in fridge, and reheat for quick sandwiches.

Freezing & Storage

• Refrigerator: Store pulled pork in an airtight container for up to 4 days. Keep coleslaw separate.
• Freezer: Freeze shredded pork (without slaw) for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm pork in a covered skillet over low heat with a splash of broth or BBQ sauce.

Special Equipment Needed

• Slow cooker (6-quart recommended)
• Large mixing bowl (for slaw)
• Forks for shredding pork

FAQ

Q: Can I make this in the oven instead of a slow cooker?
Yes. Place the pork in a Dutch oven with the same ingredients, cover, and bake at 300°F (150°C) for about 4–5 hours until tender.

Q: Can I use store-bought coleslaw?
Absolutely — it’s a quick shortcut, but homemade gives fresher flavor.

Q: What’s the best BBQ sauce to use?
Use your favorite! Smoky, sweet, or spicy — choose based on your taste.

Q: Can I use pork tenderloin instead of pork shoulder?
Pork tenderloin cooks faster but isn’t as juicy. If you use it, reduce cooking time by half.

Conclusion

Slow-Cooked BBQ Pulled Pork Sandwiches with Coleslaw are the ultimate combination of tender, saucy meat and fresh, crunchy slaw. It’s a dish that’s equally suited for a summer cookout or a cozy winter dinner. With minimal hands-on time and maximum flavor, it’s one recipe you’ll find yourself making again and again — and your guests will thank you for it.