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BBQ Pulled Pork Sandwiches with Coleslaw

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Lunch
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pulled Pork
  • 3–4 lb pork shoulder (pork butt)
  • 1 tablespoon olive oil
  • 1 cup BBQ sauce (store-bought or homemade)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for spice)
  • ½ cup chicken broth
  • For the Coleslaw
  • 2 cups shredded cabbage (green or mix of green u0026 purple)
  • 1 cup shredded carrots
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and black pepper, to taste
  • For the Sandwiches
  • 6–8 burger buns or sandwich rolls
  • Extra BBQ sauce for serving (optional)

Instructions
 

  • Prepare the Pork Shoulder : Rub olive oil all over the pork. Mix smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Rub the spice mixture evenly over the pork.
  • Cook the Pulled Pork : Slow Cooker Method: Place pork in slow cooker, add chicken broth. Cook on low for 6–8 hours until pork is tender and easily shredded. Oven Method: Preheat oven to 325°F (160°C). Place pork in a roasting pan, add chicken broth, cover with foil, and bake 3–4 hours until tender.
  • Shred the Pork : Remove pork from slow cooker or oven. Use two forks to shred the meat. Stir in 1 cup BBQ sauce (or more to taste).
  • Prepare the Coleslaw : In a large bowl, combine shredded cabbage and carrots. Add mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix until well combined.
  • Assemble the Sandwiches : Slice buns and lightly toast if desired. Add a generous portion of pulled pork on each bun. Top with a layer of coleslaw. Drizzle extra BBQ sauce if desired.
  • Serve : Serve sandwiches immediately with chips, pickles, or baked beans.