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Savory BBQ Pulled Pork Sandwiches Recipe with Easy Creamy Coleslaw

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Tender and juicy slow-cooked BBQ pulled pork stacked high with a creamy, tangy coleslaw on soft sandwich buns. A perfect comfort meal that’s easy to prepare and great for casual gatherings.

Ingredients

Scale
  • 3 to 4 lbs pork shoulder (boneless)
  • 1 cup BBQ sauce (smoky, slightly tangy, e.g., Stubb’s Original)
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup apple cider vinegar
  • ½ cup water or low-sodium chicken broth
  • 3 cups shredded green cabbage
  • 1 cup shredded carrot
  • ½ cup mayonnaise (e.g., Hellmann’s)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 8 soft sandwich buns (brioche or potato rolls)
  • Optional: Pickles or sliced jalapeños for topping

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl and rub all over the pork.
  2. Place the seasoned pork shoulder in the slow cooker. Pour apple cider vinegar and water or chicken broth around the pork. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until tender.
  3. Transfer the cooked pork to a large bowl and shred using two forks or meat claws, discarding large pieces of fat. Stir in about ¾ cup BBQ sauce, adjusting to taste.
  4. In a medium bowl, combine shredded cabbage and carrots. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth. Toss dressing with cabbage mixture and chill until ready to serve.
  5. Slice and toast sandwich buns lightly in a skillet or oven just before serving.
  6. Assemble sandwiches by piling pulled pork on the bottom bun, spooning extra BBQ sauce if desired, topping with creamy coleslaw, adding pickles or jalapeños if using, and crowning with the top bun.
  7. Serve immediately while warm.

Notes

Pat pork dry before seasoning to help rub stick. Use low-and-slow cooking for tender pork. Chill coleslaw at least 1 hour before serving to meld flavors. Toast buns to prevent sogginess. Drain excess liquid from coleslaw if watery. Pulled pork can be reheated gently to keep moist. Coleslaw can be made ahead and stored refrigerated.

Nutrition

Keywords: BBQ pulled pork, pulled pork sandwiches, creamy coleslaw, slow cooker recipe, easy BBQ, comfort food, sandwich recipe

Find it online: https://sofiaspice.com/savory-bbq-pulled-pork-sandwiches-recipe-with-easy-creamy-coleslaw/