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Savory Pulled Pork Sandwiches Recipe with Easy Crunchy Coleslaw

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This savory pulled pork sandwich recipe features tender slow-cooked pork shoulder paired with a crunchy homemade coleslaw, perfect for family gatherings or casual meals. The recipe is easy to prepare with simple ingredients and delivers a delicious balance of smoky, sweet, and tangy flavors.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt), trimmed of excess fat
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup barbecue sauce (store-bought or homemade, e.g., Sweet Baby Ray’s)
  • 1/2 cup chicken broth or water
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise (e.g., Duke’s)
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1/2 tsp celery seed (optional)
  • Salt and pepper to taste
  • Soft sandwich buns or brioche rolls
  • Pickles (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels. Mix smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and black pepper in a small bowl. Rub the spice blend all over the pork, covering thoroughly. (About 10 minutes)
  2. Place the seasoned pork shoulder into a slow cooker. Pour chicken broth or water around the pork to keep it moist. Cover and cook on low for 8-10 hours or on high for 4-5 hours until fork-tender. About an hour before finishing, brush the pork with half of the barbecue sauce.
  3. While the pork cooks, combine shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper until smooth. Pour dressing over cabbage and carrots and toss gently. Refrigerate until serving. (About 15 minutes)
  4. Transfer cooked pork to a large bowl or platter. Use forks or meat claws to shred the pork, discarding large fat chunks. Mix in remaining barbecue sauce to coat evenly. (About 10 minutes)
  5. Toast buns lightly if desired. Spoon pulled pork onto bottom half of each bun, top with crunchy coleslaw and optional pickles. Cap with top bun and serve immediately.

Notes

If pork seems dry after shredding, add reserved cooking liquid or extra barbecue sauce to keep it juicy. Toast buns to prevent sogginess and add texture contrast. Dress coleslaw just before serving or at least an hour ahead to keep it crunchy. Use quality barbecue sauce with balanced sweetness and tang. For oven cooking, roast pork shoulder covered at 275°F for 4-5 hours, adding broth as needed.

Nutrition

Keywords: pulled pork, pulled pork sandwiches, coleslaw, slow cooker, barbecue, comfort food, easy recipe, family meal, potluck

Find it online: https://blipflavor.com/savory-pulled-pork-sandwiches-recipe-with-easy-crunchy-coleslaw/