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Juicy Pulled Pork Sandwich Recipe with Easy Crunchy Coleslaw Perfect for BBQ

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A crowd-pleasing pulled pork sandwich featuring slow-cooked tender pork shoulder with a smoky dry rub, topped with a crunchy, tangy coleslaw. Perfect for BBQs, potlucks, and family dinners.

Ingredients

Scale
  • 4 to 5 pounds pork shoulder (pork butt), trimmed of excess fat
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup apple cider vinegar
  • 1/2 cup water or chicken broth
  • 3 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, grated
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seeds (optional)
  • Salt and pepper to taste
  • 8 to 10 soft sandwich buns or brioche rolls
  • Pickles or sliced jalapeños (optional)

Instructions

  1. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
  2. Pat the pork shoulder dry and rub the spice mixture all over the pork. Let sit at least 30 minutes at room temperature or refrigerate overnight.
  3. Place pork shoulder in slow cooker. Pour apple cider vinegar and water or chicken broth around the pork, avoiding pouring directly on the rub.
  4. Cover and cook on low for 8 hours or high for 4 to 5 hours until meat is fall-apart tender and reaches 195°F internal temperature.
  5. Remove pork and shred with two forks, discarding large fat chunks. Skim excess fat from cooking liquid and add a few spoonfuls back to pork for juiciness. Adjust seasoning if needed.
  6. For coleslaw, combine green cabbage, red cabbage, and grated carrot in a large bowl.
  7. Whisk mayonnaise, apple cider vinegar, sugar, celery seeds (if using), salt, and pepper until smooth. Pour over cabbage mixture and toss to coat. Refrigerate until serving.
  8. Lightly toast sandwich buns. Pile pulled pork on bottom half, spoon some cooking juices if desired, top with coleslaw, add pickles or jalapeños if using, and cap with top bun. Serve immediately.

Notes

For gluten-free option, use gluten-free rolls or lettuce wraps. For dairy-free coleslaw, substitute vegan mayo. Use a meat thermometer to check pork temperature for best results. If pork seems dry, add cooking liquid back in. Toast buns to prevent sogginess. Variations include spicy jalapeños, low-carb lettuce wraps, Instant Pot cooking, and sweet pineapple juice twist.

Nutrition

Keywords: pulled pork sandwich, BBQ, coleslaw, slow cooker, pork shoulder, easy recipe, family dinner, picnic food

Find it online: https://emmaoven.com/juicy-pulled-pork-sandwich-recipe-with-easy-crunchy-coleslaw-perfect-for-bbq/