This post contains affiliate links. Please see our disclosure policy.
These pulled pork sandwiches are made with roasted pork shoulder coated in homemade BBQ sauce and topped with creamy coleslaw.
The BBQ shredded pork is sweet and savory, while the coleslaw is not overly sweet. This keeps the sandwich from being too sweet, making it absolutely perfect.
For more of my favorite sandwiches, check out these bbq pulled chicken sandwiches and Cuban sandwich!
Table of Contents
Before summer ends, you have to try making these delicious sandwiches! They’re perfect for feeding a crowd and are incredibly tasty. You can also use the leftover shredded pork to make sliders, bowls, or tacos.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pork – A pork shoulder with some fat marbling for the best flavor and tenderness but, boneless shoulder, pork butt, or even pork loin can be used in this recipe.
- Coleslaw – I chopped up some cabbage and carrots myself, but a 1 pound bag of pre-cut coleslaw from the supermarket works just as well.
- BBQ Sauce – The bbq sauce I provide in this recipe is so good but feel free to use store-bought bbq sauce instead.
- Bread – Brioche buns, potato buns, or Hawaiian rolls are best for this recipe but make sure they’re fresh and soft.
TOP TIPS
- Feel free to adjust the sweetness or tanginess of the BBQ sauce by adding more brown sugar or apple cider vinegar according to your taste.
- You can make the spice rub in advance and store it in an airtight container for future use.
- Use a heavy-duty roasting pan to ensure even cooking.
- Ensure the foil is tightly sealed around the pan to keep the moisture in, which helps in cooking the pork evenly.
- Remove the pork from the fridge at least 30 minutes before roasting. Cooking cold pork straight from the fridge can cause it to seize up and cook unevenly.
STORAGE
- Store the homemade BBQ sauce in an airtight container in the refrigerator for up to 2 weeks.
- Store the shredded pulled pork in an airtight container in the refrigerator for up to 3-4 days.
- Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pulled Pork Sandwiches
These pulled pork sandwiches are made with roasted pork shoulder coated in homemade BBQ sauce and topped with creamy coleslaw.
Equipment
- Roasting Dish
Ingredients
For The BBQ Sauce:
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For The Pulled Pork:
- 6-7 pound bone-in pork shoulder
- 2 garlic cloves, finely minced
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt, or to taste
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- Homemade BBQ sauce, from above
- Hamburger buns, for serving
For The Coleslaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cup mayonnaise
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
For The BBQ Sauce:
- In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Adjust seasoning to taste. Set aside for use with the pulled pork.
For The Pulled Pork and Coleslaw:
- Preheat the oven to 350°F (150°C).
- In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
- Remove the pork skin 3/4s of the way and make several 1-inch cuts into the pork.
- Place the garlic chunks inside the slits and rub the pork shoulder generously with the spice mixture.
- Place the pork shoulder in a roasting pan and coat it with a portion of the homemade BBQ sauce.
- Cover the pan with foil and roast in the oven for about 6-7 hours until the pork is tender and easily shredded.
- While the pork is roasting, make the coleslaw. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the coleslaw dressing.
- Pour the dressing over the cabbage mixture and toss until the vegetables are well coated.
- Cover and refrigerate the coleslaw for at least 30 minutes or until ready to use.
- Remove the pork from the oven and let it rest for a few minutes.
- Shred the meat using two forks, discard the bone, then mix it with the remaining BBQ sauce.
- Serve the BBQ pulled pork on toasted hamburger buns, topped with a generous spoonful of the fresh coleslaw. Enjoy!
Notes
-
- Feel free to adjust the sweetness or tanginess of the BBQ sauce by adding more brown sugar or apple cider vinegar according to your taste.
-
- You can make the spice rub in advance and store it in an airtight container for future use.
-
- Use a heavy-duty roasting pan to ensure even cooking.
-
- Ensure the foil is tightly sealed around the pan to keep the moisture in, which helps in cooking the pork evenly.
-
- Remove the pork from the fridge at least 30 minutes before roasting. Cooking cold pork straight from the fridge can cause it to seize up and cook unevenly.
- I chopped up some cabbage and carrots myself, but a 1 pound bag of pre-cut coleslaw from the supermarket works just as well.
- If you don’t want to use two forks to shred the pork, use an electric mixer but only mix it for 3-4 seconds otherwise the texture will turn out chewy.
Nutrition
Calories: 287kcal | Carbohydrates: 22g | Protein: 19g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 1331mg | Potassium: 501mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2346IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
