BBQ Pulled Pork Sandwich with Coleslaw

A BBQ Pulled Pork Sandwich with Coleslaw is the ultimate comfort food—a perfect balance of smoky, savory, sweet, and tangy flavors layered between a soft toasted bun. The tender slow-cooked pork is infused with spices and barbecue sauce, creating melt-in-your-mouth texture and bold flavor. When topped with cool, creamy coleslaw, it becomes a masterpiece of contrasting textures and tastes.

This recipe has roots in American Southern barbecue culture, where slow cooking meats until fall-apart tender is an art form passed down generations. Whether made for a backyard gathering, game night, party, or a cozy dinner, this dish never fails to satisfy and impress.

Why I Love This Recipe

I love this recipe because it captures everything comfort food should be: rich in flavor, hearty, satisfying, and shareable. The slow-cooked pork absorbs seasoning so deeply that every bite tastes like hours of care and patience.

The sweetness from barbecue sauce combined with the tangy vinegar kick creates layers of flavor that develop as the meat cooks.

Why It’s a Must-Try Dish

You should absolutely try this dish because:

• It’s perfect for feeding a crowd with minimal effort.
• It’s budget-friendly and flavorful, even with simple ingredients.
• The flavor develops during cooking, making it nearly foolproof, especially in a slow cooker or oven.
• The combination of smoky pork and cool coleslaw is iconic and unforgettable.

One bite, and you’ll understand why this sandwich is a backyard barbecue legend.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 6–10 hours (depending on method)
• Total Time: 6.5–10.5 hours
• Servings: 8 sandwiches
• Estimated Calories: 550–700 per serving (varies by bun and sauce)
• Course: Main Dish
• Cuisine: American / Southern BBQ

Ingredients

For the Pulled Pork:

• 3–4 lbs pork shoulder (Boston butt recommended)
• 1 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp chili powder or cayenne (optional for heat)
• 1 cup BBQ sauce (plus extra for serving)
• ½ cup chicken broth or apple cider
• 1 tbsp Worcestershire sauce

For the Coleslaw:

• 4 cups shredded cabbage (or coleslaw mix)
• ½ cup shredded carrots
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp sugar or honey
• Pinch of salt & pepper

For Serving:

• 8 sandwich buns (brioche or sesame recommended)
• Pickles (optional)
• Extra BBQ sauce

Cooking Directions (Quick Overview)

1. Season pork and slow-cook until tender.
2. Shred meat and mix with barbecue sauce.
3. Make coleslaw and chill.
4. Build the sandwich with pork, sauce, and slaw.

Step-by-Step Preparation Method

Step 1: Season the Pork

• Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder.
• Rub generously over the pork.

Step 2: Cook the Pork

Slow Cooker Method (recommended):

• Place pork in slow cooker.
• Add broth and Worcestershire sauce.
• Cook on LOW for 8–10 hours or HIGH for 5–6 hours.

Oven Method:

• Place seasoned pork in baking dish.
• Cover tightly with foil and bake at 300°F (150°C) for 4–5 hours.

Pressure Cooker (Instant Pot):

• Cook on HIGH pressure for 60–75 minutes, then natural release.

Step 3: Shred the Pork

• Transfer cooked pork to a board.
• Shred using two forks.
• Mix in BBQ sauce to desired texture and flavor.

Step 4: Make the Coleslaw

• Combine cabbage, carrots, mayo, vinegar, mustard, sugar, salt, and pepper.
• Mix well and chill 15–30 minutes.

Step 5: Assemble Sandwiches

• Toast buns lightly.
• Add a layer of pulled pork.
• Top with coleslaw.
• Drizzle extra BBQ sauce if desired.

How to Serve

Serve warm with:

• Cornbread
• Sweet potato fries
• Potato wedges
• Pickles
• Baked beans
• Mac and cheese

Recipe Tips

Use fatty pork cuts for the most tender results.
Let meat rest after cooking before shredding.
Add extra BBQ sauce gradually — don’t oversaturate.
Chill coleslaw before serving for best flavor and crunch.

Variations

• Spicy Version: Add jalapeños, chipotle sauce, or hot BBQ sauce.
• Sweet Hawaiian Style: Serve on pineapple buns and add grilled pineapple rings.
• Cheesy Version: Add melted cheddar on the pork before assembling.
• Vinegar-Based: Use Carolina-style vinegar barbecue sauce instead of sweet styles.

Freezing & Storage

• Refrigeration:
  Pulled pork: Up to 4 days
  Coleslaw: 1–2 days (fresh is best)
• Freezing:
  Pulled pork freezes beautifully for up to 3 months.
  (Freeze without coleslaw.)
• Reheat:
  Warm gently in skillet, oven, or slow cooker with a splash of broth.

Special Equipment Needed

• Slow cooker, oven, or pressure cooker
• Mixing bowls
• Cutting board and meat shredding forks
• Whisk for dressing

FAQ

Q: Can I use a different cut of pork?
A: Pork shoulder or butt works best because of the fat content.

Q: Can I make this ahead?
A: Yes — pulled pork tastes even better the next day.

Q: Can I use store-bought coleslaw?
A: Absolutely — it saves time and works well.

Conclusion

This BBQ Pulled Pork Sandwich with Coleslaw is everything you want in a satisfying meal: flavorful, juicy, tender, crunchy, and unforgettable. Whether enjoyed outdoors in summer or indoors on a cozy evening, it brings people together and fills plates with happiness. Once you make this recipe, it will become a go-to favorite for gatherings, meal prep, and comfort food cravings.