Pulled Pork BBQ Sandwich with Coleslaw

The Pulled Pork BBQ Sandwich with Coleslaw is a true comfort-food classic that perfectly blends smoky, tender meat with crunchy, refreshing slaw. Slow-cooked pork shoulder is seasoned, cooked until fall-apart tender, and tossed in rich barbecue sauce, then piled high on a soft bun and topped with creamy or tangy coleslaw. The contrast of flavors and textures—savory, sweet, smoky, crunchy, and creamy—makes every bite irresistible.

This sandwich has deep roots in American Southern cuisine, where barbecue is more than just food—it’s tradition. Whether served at backyard cookouts, family dinners, or casual gatherings, pulled pork BBQ sandwiches are always a crowd favorite. The addition of coleslaw adds balance, cutting through the richness of the pork and making the sandwich hearty yet refreshing.

Why I Love This Recipe

I love this recipe because it delivers bold flavor with minimal effort. The slow cooking does most of the work, transforming a simple cut of pork into juicy, flavorful perfection. The coleslaw adds freshness and crunch, making the sandwich feel complete and well-balanced.

It’s also incredibly versatile—great for feeding a crowd, meal prepping, or enjoying leftovers throughout the week.

Why This Is a Must-Try Dish

This recipe is a must-try because it’s comforting, satisfying, and endlessly customizable. It’s perfect for casual dinners, parties, or game days, and it appeals to both adults and kids. The combination of tender pulled pork and crisp coleslaw is timeless and always delicious.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 6–8 hours (slow cooker) or 4 hours (oven)
Total Time: About 6½–8½ hours
Servings: 6–8 sandwiches
Calories: Approximately 550–650 calories per serving

Course: Main Course
Cuisine: American / Southern

Ingredients

For the Pulled Pork

• 3–4 lb pork shoulder (pork butt)
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• 1 cup barbecue sauce
• ½ cup chicken broth or apple cider vinegar

For the Coleslaw

• 3 cups shredded cabbage or coleslaw mix
• 1 medium carrot, grated
• ⅓ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar or honey
• Salt and pepper, to taste

For Assembly

• 6–8 burger buns or brioche buns
• Extra barbecue sauce, optional

Cooking Directions

This recipe involves slow-cooking the pork until tender, shredding it, mixing it with barbecue sauce, and serving it on buns topped with fresh coleslaw.

Step-by-Step Preparation Method

Step 1: Season the Pork
Pat the pork shoulder dry and rub it with olive oil. Mix all spices together and coat the pork evenly.

Step 2: Cook the Pork
Place the pork in a slow cooker. Add chicken broth or vinegar. Cook on low for 6–8 hours or until the meat is fork-tender.

Step 3: Shred the Pork
Remove pork from the cooker and shred using two forks. Discard excess fat.

Step 4: Add BBQ Sauce
Return shredded pork to the slow cooker and stir in barbecue sauce. Let it cook for another 20–30 minutes.

Step 5: Make the Coleslaw
In a bowl, mix cabbage, carrot, mayonnaise, vinegar, sugar, salt, and pepper. Chill until ready to use.

Step 6: Assemble the Sandwiches
Pile pulled pork onto buns and top with coleslaw. Add extra BBQ sauce if desired.

How to Serve

Serve the sandwiches warm with classic sides like potato chips, fries, baked beans, corn on the cob, or a green salad. These sandwiches are perfect for picnics, barbecues, or casual family meals.

Recipe Tips

• Cook pork low and slow for best tenderness
• Let pork rest briefly before shredding
• Use a sturdy bun to hold the filling
• Chill coleslaw for better flavor
• Add BBQ sauce gradually to avoid sogginess

Variations

Spicy Pulled Pork Sandwich
Add hot sauce, chipotle powder, or jalapeños to the pork.

Vinegar-Based Slaw
Replace mayo with extra vinegar and olive oil for a tangy slaw.

Hawaiian-Style
Add pineapple slaw and use sweet Hawaiian buns.

Smoky Pulled Pork
Use smoked paprika and a smoky BBQ sauce for deeper flavor.

Slow Cooker or Instant Pot Version
This recipe adapts easily to pressure cooking for faster results.

Freezing and Storage Time

Refrigerator:
Store pulled pork in an airtight container for up to 4 days. Store coleslaw separately for up to 3 days.

Freezer:
Freeze pulled pork (without slaw) for up to 3 months.

Reheating:
Reheat pork gently on the stovetop or microwave with a little extra sauce.

Special Equipment Needed

• Slow cooker or Dutch oven
• Mixing bowls
• Cutting board and knife
• Forks for shredding
• Measuring cups and spoons

Conclusion

The Pulled Pork BBQ Sandwich with Coleslaw is the ultimate comfort sandwich—tender, smoky pork paired with cool, crunchy slaw on a soft bun. It’s hearty, flavorful, and perfect for feeding a crowd or enjoying as leftovers. Easy to prepare, freezer-friendly, and endlessly customizable, this recipe is a guaranteed favorite for any occasion.