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BBQ Pulled Pork Sandwiches with Coleslaw

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours 40 minutes
Total Time 8 hours
Course Dinner
Cuisine American
Servings 8 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Prepare the Pork : In a small bowl, mix together brown sugar, paprika, chili powder, cumin, mustard powder, salt, and pepper. Rub this spice blend evenly all over the pork shoulder.
  • Step 2: Sear the Pork : Heat olive oil in a large skillet over medium-high heat. 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): Place sliced onions and minced garlic at the bottom of the slow cooker. Add seared pork on top. Pour in chicken broth, BBQ sauce, and apple cider vinegar. Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is fall-apart tender. Option 2 – Oven: 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 : Once cooked, remove the pork from the pot and shred it using two forks. Skim any excess fat from the cooking liquid and return the shredded pork to the sauce. Stir in extra BBQ sauce for a sticky, flavorful coating.
  • Step 5: Make the Coleslaw : In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and honey. Add shredded cabbage and carrots. Toss until everything is evenly coated. Season with salt and pepper to taste. Chill until ready to use.
  • Step 6: Assemble the Sandwiches : Toast buns lightly in a skillet or oven for added texture. Pile the pulled pork generously onto the bottom half of each bun. Add a spoonful of coleslaw on top, then drizzle with more BBQ sauce if desired. Top with pickles and the other bun half.