Pulled Pork Sandwiches with Coleslaw
Juicy, tender, and loaded with flavor these Pulled Pork Sandwiches with Coleslaw are the ultimate comfort food classic! Slow-cooked pork is shredded to perfection, tossed in a rich, smoky BBQ sauce, and piled high on soft buns, then topped with crisp, creamy coleslaw for the perfect balance of textures and taste.
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
Instructions
- Step 1: Prepare the Pork : Mix the dry rub ingredients in a small bowl. Pat pork dry and rub the spice mixture all over the pork shoulder. 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: Place sliced onion and garlic in the bottom of the slow cooker. Add seared pork on top. Pour chicken broth around the pork (not over it). 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: Preheat oven to 300°F (150°C). Place onions, garlic, and pork in a roasting pan or Dutch oven. Add broth, cover tightly with foil or a lid. Roast for 4–5 hours, until pork is fork-tender.
- Step 3: Shred the Pork : Remove pork from the cooker/oven and place on a cutting board. Shred meat with two forks, discarding excess fat. Return shredded pork to the pot and mix with cooking juices and 1 cup of barbecue sauce.
- Step 4: Make the Coleslaw : In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Add shredded cabbage and carrots, tossing until well coated. Chill until ready to serve.
- Step 5: Assemble the Sandwiches : Toast the buns lightly (optional, for extra flavor and sturdiness). Pile generous amounts of pulled pork onto the bottom bun. Drizzle with extra barbecue sauce. Top with a scoop of coleslaw. Close with the top bun and serve.