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Tender BBQ Pulled Pork Sandwiches Easy Recipe with Creamy Coleslaw

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Juicy, fall-apart pork with a tangy-sweet barbecue sauce paired with creamy coleslaw creates a satisfying and easy-to-make sandwich perfect for casual gatherings.

Ingredients

Scale
  • 4–5 pounds pork shoulder (bone-in or boneless)
  • 6 oz tomato paste
  • 1/4 cup apple cider vinegar (plus 2 tbsp for coleslaw)
  • 1/3 cup brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce (optional)
  • 4 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • Salt and pepper to taste
  • 8 soft hamburger buns or brioche buns
  • Pickles (optional)

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for flavor and moisture. Pat the meat dry with paper towels.
  2. In a bowl, whisk together tomato paste, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, Worcestershire sauce, and hot sauce if using. Set aside.
  3. Optional: Heat a tablespoon of oil in a Dutch oven or skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown.
  4. Place the pork in the slow cooker or Dutch oven. Pour half of the BBQ sauce over the pork, coating it well. Cover and cook on low for 3.5 to 4 hours, or until the pork is tender and shreds easily.
  5. While the pork cooks, mix shredded cabbage and carrots in a large bowl. In a separate bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss the dressing with the shredded veggies and chill until ready to serve.
  6. Once the pork is done, transfer it to a cutting board or bowl. Use forks or meat claws to pull the meat apart into tender strands. Remove any large pieces of fat or bone.
  7. Pour the remaining BBQ sauce over the shredded pork and stir well to coat evenly. Taste and adjust seasoning if needed.
  8. Toast buns lightly if desired. Pile a generous amount of pulled pork on the bottom bun, top with creamy coleslaw, add pickles if you like, then crown with the top bun.

Notes

If pork seems dry, stir in a splash of cooking juices to moisten it. Shred pork while warm for easier shredding. Mix coleslaw dressing just before serving to keep cabbage crisp. Searing pork before slow cooking adds extra flavor but can be skipped. For oven cooking, roast pork at 275°F (135°C) for 5-6 hours covered.

Nutrition

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

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