Pulled Pork Sandwich with Coleslaw

Introduction

The Pulled Pork Sandwich with Coleslaw is a classic Southern favorite, celebrated for its tender, slow-cooked pork smothered in rich barbecue sauce, paired with crisp, tangy coleslaw, all sandwiched between soft buns. This sandwich offers a perfect balance of flavors and textures: savory, smoky pulled pork, creamy coleslaw, and the slight sweetness of a toasted bun.

Perfect for summer cookouts, casual dinners, or game day gatherings, this sandwich is as visually appealing as it is delicious. The coleslaw adds a refreshing crunch and cuts through the richness of the pork, making every bite satisfying and balanced. With minimal effort and maximum flavor, it’s no wonder the pulled pork sandwich is a beloved classic in American cuisine.

Why I Love This Recipe

I love this recipe because it’s rich, flavorful, and comforting. The pork is tender and juicy, infused with smoky barbecue flavors, while the coleslaw adds freshness and texture. It’s a sandwich that delivers the ultimate comfort food experience with layers of flavor in every bite.

I also love the versatility of this dish—you can adjust the spice level of the barbecue sauce, add pickles for tang, or make the coleslaw creamy or vinegar-based. It’s perfect for gatherings, meal prep, or a hearty dinner at home.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s a Southern classic, combining smoky pulled pork with crunchy coleslaw.
• Offers a perfect balance of sweet, savory, and tangy flavors.
• Ideal for picnics, barbecues, or casual dinners.
• Easily customizable to your preferred spice and flavor profile.
• Every bite is juicy, tender, and packed with flavor, making it irresistible.

Recipe Details

• Preparation Time: 15 minutes (plus marinating if desired)
• Cooking Time: 6–8 hours (slow cooker) or 3–4 hours (oven)
• Total Time: 6–8 hours
• Servings: 6 sandwiches
• Calories: ~500 kcal per serving
• Course: Lunch / Dinner / Sandwich
• Cuisine: American / Southern

Ingredients

For Pulled Pork

• 3–4 lb pork shoulder (pork butt)
• 1 cup barbecue sauce (store-bought or homemade)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for spice)
• ½ cup chicken broth or water

For Coleslaw

• 2 cups shredded cabbage (green or mixed)
• 1 carrot, shredded
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste

For Assembly

• 6 sandwich buns (brioche or hamburger buns recommended)
• Optional: pickle slices, extra barbecue sauce

Cooking Directions

Step-by-Step Preparation

1. Prepare the Pulled Pork
   • Trim excess fat from the pork shoulder.
   • Rub pork with paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.
   • Place pork in a slow cooker. Pour chicken broth around the meat.
   • Cook on low for 6–8 hours or high for 4–5 hours, until pork is tender and easily shredded.
2. Shred the Pork
   • Remove pork from slow cooker and place on a cutting board.
   • Use two forks to shred the meat into bite-sized pieces.
   • Mix shredded pork with barbecue sauce, reserving a little for serving.
3. Prepare the Coleslaw
   • In a medium bowl, combine shredded cabbage and carrot.
   • Mix mayonnaise, apple cider vinegar, sugar, salt, and pepper in a small bowl.
   • Pour dressing over cabbage mixture and toss to coat evenly. Chill until ready to serve.
4. Prepare the Buns
   • Lightly toast sandwich buns for added texture and flavor.
5. Assemble the Sandwiches
   • Place a generous portion of pulled pork on the bottom half of each bun.
   • Top with coleslaw and optional pickle slices.
   • Drizzle with extra barbecue sauce if desired, then place the top bun.
6. Serve Immediately
   • Serve sandwiches warm with a side of chips, fries, or pickles.

How to Serve

• Serve hot for the best flavor.
• Perfect for casual meals, barbecues, or game day parties.
• Pair with sides like baked beans, potato salad, or corn on the cob.
• For meal prep, wrap sandwiches individually in foil for easy grab-and-go lunches.

Recipe Tips

• Use pork shoulder for the most tender and flavorful meat.
• Slow-cooking is key for juicy, pull-apart pork.
• Toast buns to prevent sogginess from coleslaw or barbecue sauce.
• Make coleslaw a few hours ahead to allow flavors to meld.
• Adjust barbecue sauce spice according to preference.

Variations

• Spicy Pulled Pork: Add hot sauce or cayenne pepper to the pork.
• Vinegar Slaw: Use a vinegar-based coleslaw instead of creamy for a tangy kick.
• Pulled Chicken Sandwich: Substitute chicken for a lighter option.
• Cheesy Pulled Pork: Add cheddar or pepper jack cheese slices.
• Banh Mi Style: Add pickled vegetables and cilantro for an Asian twist.

Freezing and Storage

• Pulled Pork: Store in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months.
• Coleslaw: Best stored separately in the fridge for 2–3 days; avoid freezing.
• Assembled Sandwiches: Best eaten fresh; not recommended for freezing due to bread and coleslaw moisture.

Special Equipment Needed

• Slow cooker or oven-safe roasting pan
• Cutting board and knife
• Mixing bowls
• Forks for shredding pork
• Spoon for assembling sandwiches

Conclusion

The Pulled Pork Sandwich with Coleslaw is a hearty, flavorful, and iconic Southern dish that delivers tender, smoky pulled pork with refreshing coleslaw on soft buns. Perfect for gatherings, casual meals, or family dinners, it combines sweet, savory, and tangy flavors in every bite. Easy to prepare, versatile, and deeply satisfying, this sandwich is a must-try for any barbecue or comfort food lover.

Print Recipe

Pulled Pork Sandwich with Coleslaw

Author: Laura Bennett Cuisine: American Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 7 hrs Total Time 7 hrs 15 mins

Calories: 500 kcal per serving

Description

The Pulled Pork Sandwich with Coleslaw is a classic Southern favorite, celebrated for its tender, slow-cooked pork smothered in rich barbecue sauce, paired with crisp, tangy coleslaw, all sandwiched between soft buns.

Ingredients

Scale

1/2x 1x 2x 3x

For Pulled Pork

• 3 lb 3–4 pork shoulder (pork butt)
• 1 cup barbecue sauce (store-bought or homemade)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional for spice)
• ½ cup chicken broth or water

For Coleslaw

• 2 cups shredded cabbage (green or mixed)
• 1 carrot, shredded
• ¼ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste

For Assembly

• 6 sandwich buns (brioche or hamburger buns recommended)
• Optional: pickle slices, extra barbecue sauce

Instructions

1. Prepare the Pulled Pork: Trim excess fat from the pork shoulder. Rub pork with paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Place pork in a slow cooker. Pour chicken broth around the meat. Cook on low for 6–8 hours or high for 4–5 hours, until pork is tender and easily shredded.
2. Shred the Pork: Remove pork from slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Mix shredded pork with barbecue sauce, reserving a little for serving.
3. Prepare the Coleslaw: In a medium bowl, combine shredded cabbage and carrot. Mix mayonnaise, apple cider vinegar, sugar, salt, and pepper in a small bowl. Pour dressing over cabbage mixture and toss to coat evenly. Chill until ready to serve.
4. Prepare the Buns: Lightly toast sandwich buns for added texture and flavor.
5. Assemble the Sandwiches: Place a generous portion of pulled pork on the bottom half of each bun. Top with coleslaw and optional pickle slices. Drizzle with extra barbecue sauce if desired, then place the top bun.
6. Serve Immediately: Serve sandwiches warm with a side of chips, fries, or pickles.

Keywords: Pulled Pork Sandwich with Coleslaw