Slow-Cooked BBQ Pulled Pork Sandwiches with Coleslaw
Tender, juicy, and packed with smoky flavor, these Slow-Cooked BBQ Pulled Pork Sandwiches with Coleslaw are the ultimate comfort food for any occasion. Slow-cooked pork melts in your mouth, smothered in rich, tangy barbecue sauce, then piled high on soft buns and topped with crisp, creamy coleslaw for the perfect balance of textures.
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)
Instructions
- Step 1: Season the Pork : In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper.Rub the spice mixture all over the pork shoulder.
- Step 2: Slow Cook : Place sliced onions in the bottom of the slow cooker.Place the pork on top of the onions.Pour chicken broth and apple cider vinegar around the pork (not directly on top to keep spices intact).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 : Remove pork from the slow cooker and place it on a cutting board.Use two forks to shred the meat, discarding any large pieces of fat.Discard most of the cooking liquid, leaving about 1/2 cup for moisture.Return shredded pork to the slow cooker, add BBQ sauce, and mix well.Let it heat for another 15 minutes on low.
- Step 4: Make the Coleslaw : In a large bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, and honey.Season with salt and pepper to taste.Toss well and refrigerate until ready to serve.
- Step 5: Assemble the Sandwiches : Toast buns lightly for extra texture.Pile pulled pork on the bottom half of each bun.Top with coleslaw, add extra BBQ sauce if desired, and finish with the top bun.