Barbecue Pulled Pork Sandwich with Coleslaw

Introduction

The Barbecue Pulled Pork Sandwich with Coleslaw is a Southern classic that has earned its place as a comfort food favorite around the world. Tender, juicy pulled pork slow-cooked until it practically melts in your mouth, smothered in smoky barbecue sauce, and piled high on a soft bun—this sandwich is the ultimate indulgence. What takes it to the next level is the crunchy, tangy coleslaw that adds freshness and balance, making every bite flavorful and satisfying.

This recipe is perfect for summer cookouts, backyard barbecues, family gatherings, or game-day feasts. It’s hearty, flavorful, and always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance of flavors and textures. The pulled pork is smoky, savory, and tender, while the barbecue sauce adds sweetness and tang. Then comes the coleslaw—crisp, creamy, and refreshing—which cuts through the richness of the pork.

Another reason I adore this dish is that it’s comfort food at its best: messy, delicious, and guaranteed to bring smiles. It also reheats beautifully, making it ideal for meal prep or large gatherings.

Why It’s a Must-Try Dish

• A true Southern comfort food staple.
• Perfect balance of smoky, sweet, savory, and tangy flavors.
• Great for feeding a crowd—leftovers taste even better!
• Versatile: can be served as sandwiches, sliders, or even over rice or baked potatoes.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 8 hours (slow cooker) or 4–5 hours (oven)
• Total Time: 8 hours 20 minutes
• Servings: 8–10 sandwiches
• Calories: ~500–600 kcal per serving (depending on bun and sauce)

Cuisine and Course

• Cuisine: American (Southern BBQ)
• Course: Main Course / Sandwich

Ingredients

For the Pulled Pork

• 4–5 lbs (1.8–2.2 kg) pork shoulder (Boston butt)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder (optional for spice)
• 1 cup barbecue sauce (plus more for serving)
• ½ cup apple cider vinegar
• ½ cup chicken broth

For the Coleslaw

• 4 cups shredded cabbage (green or mix of green and purple)
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (optional)
• Salt and pepper, to taste

For the Sandwich

• 8–10 burger buns or sandwich rolls
• Extra barbecue sauce, for drizzling

Simple Cooking Directions

1. Rub pork with spices and cook until tender.
2. Shred pork and mix with barbecue sauce.
3. Make coleslaw by mixing cabbage, carrots, mayo, vinegar, and seasoning.
4. Assemble sandwiches with pulled pork and coleslaw on buns.

Step-by-Step Recipe Preparation Method

Step 1: Season the Pork

1. Mix salt, pepper, paprika, garlic powder, onion powder, and chili powder.
2. Rub evenly all over the pork shoulder.

Step 2: Cook the Pork

• Slow Cooker Method:
  1. Heat oil in a skillet and sear pork on all sides until browned.
  2. Transfer pork to slow cooker with apple cider vinegar and chicken broth.
  3. Cover and cook on LOW for 8–10 hours or until meat is tender.
• Oven Method:
  1. Preheat oven to 300°F (150°C).
  2. Place pork in a roasting pan with vinegar and broth.
  3. Cover tightly with foil and cook for 4–5 hours, until fork-tender.

Step 3: Shred the Pork

1. Remove pork from cooker/oven and let rest for 10 minutes.
2. Shred using two forks, discarding excess fat.
3. Mix with barbecue sauce until well coated.

Step 4: Make the Coleslaw

1. In a large bowl, combine shredded cabbage and carrots.
2. In a separate bowl, whisk mayo, vinegar, sugar, salt, and pepper.
3. Toss dressing with cabbage mixture until evenly coated.

Step 5: Assemble the Sandwiches

1. Toast buns lightly if desired.
2. Pile pulled pork onto each bun.
3. Top with coleslaw and an extra drizzle of barbecue sauce.

How to Serve

• Serve hot with fries, potato salad, or baked beans.
• For a party, make mini slider versions.
• Pairs beautifully with iced tea, lemonade, or a cold beer.

Additional Recipe Tips

• Always let pork rest before shredding—it stays juicier.
• Mix some pan juices back into the pork for extra flavor.
• For extra smoky flavor, add liquid smoke or cook on an outdoor smoker.
• Make coleslaw a few hours ahead so flavors meld.

Variations

• Spicy Pulled Pork: Add cayenne pepper or hot sauce.
• Hawaiian Style: Top with grilled pineapple slices.
• Tex-Mex Twist: Add jalapeños, avocado, and a spicy chipotle mayo.
• Healthier Version: Use whole wheat buns and a yogurt-based coleslaw dressing.

Freezing and Storage

• Storage: Store pulled pork in the fridge for up to 4 days.
• Freezing: Freeze shredded pork (without coleslaw) in airtight containers for up to 3 months.
• Reheating: Warm gently on stovetop or in oven with a splash of broth.
• Coleslaw: Best eaten fresh but can be stored in the fridge for up to 2 days.

Special Equipment Needed

• Slow cooker or Dutch oven
• Roasting pan (if using oven)
• Large mixing bowls
• Tongs and forks for shredding

Conclusion

The Barbecue Pulled Pork Sandwich with Coleslaw is the ultimate comfort food, combining smoky, tender pork with crunchy, tangy coleslaw all in one bite. It’s hearty, flavorful, and perfect for gatherings, family meals, or casual dinners. With make-ahead convenience and endless variations, this recipe is a must-have for any barbecue lover.

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Barbecue Pulled Pork Sandwich with Coleslaw

Author: admin Cuisine: American Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 8 hrs Total Time 8 hrs 20 mins

Servings: 8 Calories: 600 kcal per serving

Description

The Barbecue Pulled Pork Sandwich with Coleslaw is a Southern classic that has earned its place as a comfort food favorite around the world. Tender, juicy pulled pork slow-cooked until it practically melts in your mouth, smothered in smoky barbecue sauce, and piled high on a soft bun—this sandwich is the ultimate indulgence.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pulled Pork

• 4 lbs 4–5 (1.8–2.2 kg)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder (optional for spice)
• 1 cup barbecue sauce (plus more for serving)
• ½ cup apple cider vinegar
• ½ cup chicken broth

For the Coleslaw

• 4 cups shredded cabbage (green or mix of green and purple)
• 1 cup shredded carrots
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar (optional)
• Salt and pepper, to taste

For the Sandwich

• 8 burger 8–10 buns or sandwich rolls
• Extra barbecue sauce, for drizzling

Instructions

1. Step 1: Season the Pork : Mix salt, pepper, paprika, garlic powder, onion powder, and chili powder.Rub evenly all over the pork shoulder.
2. Step 2: Cook the Pork : Slow Cooker Method: Heat oil in a skillet and sear pork on all sides until browned.Transfer pork to slow cooker with apple cider vinegar and chicken broth.Cover and cook on LOW for 8–10 hours or until meat is tender.Oven Method: Preheat oven to 300°F (150°C).Place pork in a roasting pan with vinegar and broth. Cover tightly with foil and cook for 4–5 hours, until fork-tender.
3. Step 3: Shred the Pork : Remove pork from cooker/oven and let rest for 10 minutes. Shred using two forks, discarding excess fat.Mix with barbecue sauce until well coated.
4. Step 4: Make the Coleslaw : In a large bowl, combine shredded cabbage and carrots.In a separate bowl, whisk mayo, vinegar, sugar, salt, and pepper. Toss dressing with cabbage mixture until evenly coated.
5. Step 5: Assemble the Sandwiches : Toast buns lightly if desired.Pile pulled pork onto each bun.Top with coleslaw and an extra drizzle of barbecue sauce.

Keywords: Barbecue Pulled Pork Sandwich with Coleslaw