The Ultimate Guide to Delicious Pulled Pork Sandwiches with Homemade BBQ Sauce and Creamy Coleslaw
There’s nothing quite like a perfectly crafted pulled pork sandwich. Imagine tender, fall-apart pork, slow-roasted to perfection, then generously coated in a rich, sweet, and savory homemade BBQ sauce. Now, elevate that with a vibrant, creamy, and perfectly balanced coleslaw, all nestled between a soft, toasted bun. This recipe isn’t just about making a sandwich; it’s about creating an experience that will have everyone asking for seconds.
Our BBQ shredded pork boasts an incredible depth of flavor, marrying the smoky notes of the rub with the tang and sweetness of the sauce. What truly sets this sandwich apart is the accompanying coleslaw. It’s intentionally designed to be refreshing and not overly sweet, providing a delightful textural contrast and cutting through the richness of the pork. This balance ensures every bite is absolutely perfect, preventing the sandwich from becoming cloying.
Whether you’re hosting a backyard barbecue, planning a family gathering, or simply craving a hearty and satisfying meal, these homemade pulled pork sandwiches are guaranteed to be a hit. They’re incredibly satisfying and surprisingly simple to prepare, especially when you master the art of slow-roasting. Plus, the versatility of the leftover shredded pork means you can easily transform it into sliders, delicious bowls, or flavorful tacos for days of effortless meals!
Looking for more fantastic sandwich ideas? Be sure to explore these BBQ pulled chicken sandwiches for a lighter twist or dive into the classic flavors of a Cuban sandwich!
Table of Contents
- Why Make Pulled Pork at Home?
- Ingredient Notes
- Top Tips for Perfect Pulled Pork & Coleslaw
- Storage & Reheating
- Beyond the Bun: Creative Serving Suggestions
- Frequently Asked Questions
- Pulled Pork Sandwiches Recipe
Why Make Pulled Pork at Home?
While store-bought options exist, there are numerous benefits to crafting your own pulled pork sandwiches from scratch. Firstly, you have complete control over the quality of your ingredients, ensuring fresh and flavorful results. You can customize the spice rub and BBQ sauce to perfectly match your taste preferences, whether you prefer it spicier, sweeter, or tangier. Homemade also often means healthier, as you can avoid unnecessary additives and high-fructose corn syrup commonly found in commercial products. Beyond that, the aroma that fills your kitchen as the pork slowly roasts for hours is an experience in itself, making the anticipation for that first bite even more rewarding. It’s a fantastic way to feed a crowd without breaking the bank, providing a generous yield that can be enjoyed in many forms.
INGREDIENT NOTES
Successful cooking starts with understanding your ingredients. Below, you’ll find essential details and tips for selecting the best components for your pulled pork masterpiece. For precise quantities and step-by-step instructions, please refer to the recipe card further down the page.
- Pork – The heart of your sandwich! A pork shoulder with good fat marbling, often sold as Boston butt or pork butt, is highly recommended. The fat renders down during the long cooking process, basting the meat and resulting in incredibly tender, juicy, and flavorful pulled pork. While boneless shoulder or even pork loin can be used, expect a slightly drier result as they contain less fat. For bone-in cuts, the bone adds extra flavor and makes the pork even easier to shred once cooked.
- Coleslaw – For convenience, a 1-pound bag of pre-cut coleslaw mix from the supermarket is a fantastic shortcut. However, if you have a little extra time, chopping your own cabbage and carrots allows you to control the shred size and freshness. Using a mix of green and red cabbage, as suggested in the recipe, adds both visual appeal and a slightly different texture to the slaw, making it more dynamic.
- BBQ Sauce – Our homemade BBQ sauce recipe is designed to be well-balanced and incredibly flavorful, making it the perfect partner for the rich pulled pork. It strikes an ideal balance between sweet, tangy, and savory, with hints of smoke. However, if you’re short on time or have a favorite brand, feel free to use store-bought BBQ sauce. Just be sure to pick one you genuinely love, as it will significantly impact the final taste of your sandwich. You can always customize it with a dash of extra vinegar, a pinch of brown sugar, or a touch of cayenne to match your preference.
- Bread – The bun is crucial for a great sandwich! For the best experience, opt for fresh, soft buns that can hold up to the juicy pork without falling apart. Brioche buns, potato buns, or Hawaiian rolls are excellent choices. Their slight sweetness complements the BBQ flavors beautifully, and their soft texture provides a comforting contrast to the shredded meat. Avoid overly crusty or dry buns, which can detract from the overall enjoyment.
TOP TIPS for Perfect Pulled Pork & Coleslaw
Achieving truly fantastic pulled pork and coleslaw isn’t just about following the steps; it’s also about understanding the nuances. These tips will help you elevate your dish from good to absolutely unforgettable.
- Adjust the BBQ Sauce to Your Liking: Don’t be afraid to taste and tweak your homemade BBQ sauce! If you prefer a sweeter profile, add a little more brown sugar. For extra tang, a splash of apple cider vinegar will do the trick. A pinch of cayenne pepper can also introduce a subtle heat if desired.
- Prepare the Spice Rub in Advance: To save time on cooking day, mix your pork spice rub ahead of time. Store it in an airtight container in a cool, dark place, and it will keep its potency for several weeks. This also allows the flavors to meld, making it even more aromatic.
- Use a Heavy-Duty Roasting Pan: A sturdy roasting pan ensures even heat distribution, which is vital for the long, slow cooking process of pork shoulder. Thinner pans can lead to hot spots, potentially drying out or unevenly cooking parts of the meat.
- Seal the Roasting Pan Tightly with Foil: This step is critical for locking in moisture and creating a steamy environment inside the pan. The trapped steam helps to tenderize the pork and prevents it from drying out, resulting in that desirable fall-apart texture.
- Bring Pork to Room Temperature: Remove the pork from the refrigerator at least 30 minutes, or even up to an hour, before you plan to roast it. Cooking cold meat directly from the fridge can cause the muscle fibers to seize up, leading to uneven cooking and a tougher result. Allowing it to temper helps it cook more uniformly.
- Don’t Rush the Shredding: Once the pork is out of the oven, let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Then, use two forks to easily shred the meat. If you’re tackling a large quantity, an electric mixer can shred the pork in seconds, but be careful not to overmix, as this can make the texture chewy. Only mix for 3-4 seconds.
- Chill Your Coleslaw: For the best flavor and crunch, make your coleslaw at least 30 minutes to an hour before serving. This chilling time allows the flavors of the dressing to meld beautifully with the cabbage and carrots, and ensures a refreshing, crisp texture.
STORAGE & Reheating
Proper storage is key to enjoying your delicious pulled pork and coleslaw for days to come. Here’s how to keep each component fresh:
- Homemade BBQ Sauce: Store any leftover BBQ sauce in an airtight container in the refrigerator for up to 2 weeks. For longer storage, it can be frozen in an airtight container or freezer-safe bags for up to 3 months. Thaw in the refrigerator before use.
- Shredded Pulled Pork: Place the cooled shredded pork (preferably already mixed with some BBQ sauce to keep it moist) in an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, freeze the pork in meal-sized portions in freezer bags or containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then reheat gently.
- Coleslaw: Store the coleslaw in an airtight container in the refrigerator for up to 3 days. However, for the best texture and freshness, it’s ideal to consume coleslaw within 1-2 days. The vegetables tend to soften over time due to the dressing. Always stir well before serving, as the dressing can settle at the bottom.
Beyond the Bun: Creative Serving Suggestions
While the classic pulled pork sandwich is a masterpiece, the versatility of this tender meat means you can enjoy it in countless other delicious ways. Don’t limit yourself to just buns! Here are some creative ideas to make the most of your delicious pulled pork:
- Pulled Pork Sliders: Use smaller dinner rolls or Hawaiian sweet rolls for mini versions, perfect for appetizers or parties.
- Pulled Pork Bowls: Serve the pulled pork over rice, quinoa, or mashed potatoes for a comforting and hearty meal. Top with extra BBQ sauce, pickled onions, and a sprinkle of fresh cilantro.
- Pulled Pork Tacos or Nachos: Use soft tortillas or crispy nacho chips as a base. Add your pulled pork, a drizzle of BBQ sauce, cheese, salsa, avocado, and sour cream for an irresistible Tex-Mex twist.
- Pulled Pork Mac and Cheese: Stir the shredded pork directly into your favorite creamy mac and cheese recipe, or layer it on top for a decadent upgrade.
- Pulled Pork Quesadillas: Layer pulled pork and cheese between two tortillas, then grill until golden brown and the cheese is melted. Serve with a side of your coleslaw!
- Loaded Pulled Pork Fries or Baked Potatoes: Pile the pork onto crispy fries or fluffy baked potatoes. Add cheese, jalapeños, and a dollop of sour cream for an ultimate comfort food experience.
- Pulled Pork Pizza: Use BBQ sauce as the base for a pizza, top with pulled pork, red onions, and mozzarella cheese.
Frequently Asked Questions (FAQ)
- Can I use a slow cooker or Instant Pot for pulled pork?
- Absolutely! While this recipe focuses on oven roasting, pulled pork is famously good in a slow cooker or Instant Pot. For a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours until tender. For an Instant Pot, cook on high pressure for 60-90 minutes (depending on size), then allow for a natural pressure release. Adjust liquid amounts as needed for these methods.
- How do I make my BBQ sauce spicier or less sweet?
- To increase the heat, add more cayenne pepper or a dash of your favorite hot sauce. To reduce sweetness, cut back slightly on the brown sugar and/or add an extra splash of apple cider vinegar for more tang. Taste and adjust incrementally until you reach your desired balance.
- What are good side dishes to serve with pulled pork sandwiches?
- Classic pairings include baked beans, cornbread, potato salad, pickles (dill or bread and butter), sweet potato fries, or simple green salads. The creamy coleslaw is already built into the sandwich, offering that perfect refreshing counterpoint.
- Can I prepare the components of the sandwich ahead of time?
- Yes, you can! The BBQ sauce can be made up to 2 weeks in advance. The pork can be slow-roasted and shredded 1-2 days ahead, then stored in the fridge with some sauce. The coleslaw can be prepared a few hours to one day in advance, but for optimal crunch, add the dressing just before serving or no more than a few hours beforehand.
- Why is my pulled pork not shredding easily?
- If your pork isn’t shredding easily, it likely needs more cooking time. The goal is fork-tender meat that practically falls apart. Continue roasting (covered) until it reaches an internal temperature of around 200-205°F (93-96°C) and can be easily pulled apart with two forks.
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Pulled Pork Sandwiches
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Equipment
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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:
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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.
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Adjust seasoning to taste. Set aside for use with the pulled pork.
For The Pulled Pork and Coleslaw:
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Preheat the oven to 350°F (150°C).
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In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. This will be your flavorful dry rub.
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Remove the pork skin about three-quarters of the way and make several 1-inch deep cuts into the pork shoulder, creating pockets for flavor.
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Place the minced garlic cloves inside the slits, then rub the pork shoulder generously with the prepared spice mixture, ensuring all surfaces are well-coated.
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Place the seasoned pork shoulder in a heavy-duty roasting pan. Brush a portion of the homemade BBQ sauce over the pork.
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Cover the pan tightly with aluminum foil to lock in moisture. Roast in the preheated oven for approximately 6-7 hours, or until the pork is incredibly tender and can be easily shredded with a fork. The internal temperature should reach 200-205°F (93-96°C).
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While the pork is roasting, prepare the coleslaw. In a large mixing bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
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In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the creamy coleslaw dressing.
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Pour the dressing over the cabbage and carrot mixture and toss gently until all the vegetables are evenly coated.
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Cover the coleslaw and refrigerate for at least 30 minutes, or until you are ready to serve. This allows the flavors to meld and the coleslaw to chill.
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Once roasted, remove the pork from the oven and let it rest, still covered, for at least 15-20 minutes. This is crucial for juicy results.
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Using two forks, shred the meat directly in the roasting pan, discarding the bone and any excess fat. Mix the shredded pork with the remaining homemade BBQ sauce until thoroughly coated and moist.
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Serve the warm, juicy BBQ pulled pork generously piled on toasted hamburger buns, then top each with a spoonful of the fresh, creamy coleslaw. Enjoy your ultimate pulled pork sandwiches!
Notes
- If you prefer a quicker shredding method for the pork, an electric mixer can be used. However, mix only for 3-4 seconds on low speed to avoid over-shredding and a chewy texture.
- For coleslaw, while store-bought shredded cabbage and carrots are convenient, chopping your own ensures maximum freshness and custom shred size.
- Remember that pulling the pork from the fridge at least 30 minutes before roasting helps ensure even cooking and better texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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