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Easy Pulled Pork Sandwiches with coleslaw

Easy Pulled Pork Sandwiches with Coleslaw

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Season the Pork

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.