Few meals hit the comfort food jackpot quite like a juicy pulled pork sandwich topped with creamy coleslaw. Whether you're feeding a crowd at a summer BBQ or just need something satisfying for a weeknight dinner, this recipe delivers. The best part? It’s made in the slow cooker, which means minimal hands-on time and maximum flavor. This easy crockpot pulled pork recipe is one of those pulled pork sandwich recipes that never disappoints—tender meat, tangy BBQ sauce, a touch of spice, and a crisp, refreshing coleslaw piled high on a toasted bun. It’s a combination you’ll keep coming back to, and one of our favorite pulled pork dinner ideas that’s as good for game day as it is for easy dinner recipes any night of the week.
Easy Pulled Pork Sandwiches with Coleslaw
Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Main Course
Cuisine American
Slow Cooker (Crockpot) The heart of this recipe is the slow cooking method. A standard 6-quart crockpot works perfectly. If you don’t have one, a Dutch oven in the oven set to low heat (around 300°F) is a great substitute, making this one of those flexible pulled pork recipes oven users can still enjoy.
Cutting board & sharp knife. For trimming the pork and slicing onions.
Mixing bowls One large bowl for coleslaw mixing and one small for seasoning blends.
Tongs or Forks For shredding the cooked pork.
Toaster or skillet For toasting buns—because a little crisp on the bread makes all the difference.
For the Pulled Pork
- 3 to 4 lbs boneless pork shoulder also called pork butt
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper optional, for heat
- 1 cup chicken broth or water
- 1 medium onion sliced
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- 1 ½ cups BBQ sauce plus more for serving
For the Coleslaw
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage optional, for color
- 1 large carrot grated
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
For Assembly
- 6 sandwich buns or brioche rolls toasted
- Pickles optional
- Extra BBQ sauce optional
Season the Pork
Trim any large chunks of fat off the pork shoulder. Mix the salt, pepper, paprika, garlic powder, onion powder, cumin, and cayenne in a small bowl. Rub the seasoning blend all over the pork shoulder, pressing it in so it sticks.
Load the Crockpot
Place sliced onions in the bottom of the slow cooker. Set the pork on top. Add brown sugar, apple cider vinegar, and broth around the meat (not directly on top to preserve the rub). Cover and cook on low for 8 hours or until the pork is fall-apart tender. This is what makes it one of the best pulled pork crock pot recipes out there—it’s effortless and always results in perfectly juicy meat.
Shred the Pork
Remove the pork from the crockpot and let it rest for 10 minutes. Use two forks to shred the meat into strands. Discard any large pieces of fat. Return the pork to the crockpot, mix in the BBQ sauce, and let it warm through for another 10-15 minutes. If you're into crockpot pulled pork bbq, this step is key—let the sauce mingle with those slow-cooked juices.
Make the Coleslaw
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add the shredded cabbage and carrots and toss to coat. Let it chill in the fridge while the pork finishes.
Toast the Buns
Lightly toast your sandwich buns on a hot skillet or under the broiler until golden. It adds a satisfying crunch and keeps the buns from going soggy under that juicy pork.
Assemble
Pile a generous portion of pulled pork on the bottom bun, spoon over a little extra BBQ sauce if desired, and top with a mound of coleslaw. Add pickles if you like a little tang. Cap with the top bun and serve immediately.
Pairings
Wondering what goes with pulled pork? These sandwiches are hearty and flavorful, so they pair well with simple, refreshing sides. Here are a few favorites:
- Sweet Potato Fries: Crispy, salty, and a little sweet—they contrast perfectly with the tangy pork.
- Cornbread: Soft and slightly sweet, ideal for soaking up leftover BBQ sauce.
- Dill Pickles: The acidity cuts through the richness of the pork.
- Mac and Cheese: For when you want full comfort food mode.
- Iced Tea or Craft Beer: A cold drink ties it all together—try a hoppy IPA or a glass of cold sweet tea.
These sides also answer that eternal question: what to make with pulled pork or what to do with pulled pork leftovers—because the meal doesn’t stop at the sandwich.
FAQs
1. What cut of pork is best for pulled pork?
The ideal cut is boneless pork shoulder, also known as pork butt. It’s marbled with fat and connective tissue that breaks down during long, slow cooking, resulting in tender, shreddable meat.
2. Can I make this in the oven instead of a slow cooker?
Absolutely. Place the seasoned pork in a Dutch oven with onions and liquid, cover, and bake at 300°F for about 4 hours or until tender. This is one of those pulled pork recipes oven users will appreciate when they don't have a crockpot handy.
3. Can I freeze leftover pulled pork?
Yes! Pulled pork freezes well. Let it cool completely, then pack into freezer bags or containers with a bit of cooking liquid to keep it moist. Reheat gently in a saucepan or microwave.
4. What are some other recipes using pulled pork?
Think beyond the sandwich—make pulled pork tacos, pulled pork nachos, or even pulled pork-stuffed baked potatoes. These are great pulled pork dinner ideas when you want to change things up without starting from scratch.
5. Is there a regional twist I can try?
Try crockpot Carolina pulled pork—skip the BBQ sauce and mix the shredded pork with a vinegar-based sauce made from apple cider vinegar, red pepper flakes, and a touch of sugar. It’s tangy, bold, and totally different.
