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Tender BBQ Pulled Pork Sandwiches Recipe with Easy Crispy Coleslaw for Perfect Summer Meals

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A quick and tender BBQ pulled pork sandwich paired with a fresh, crispy coleslaw, perfect for easy summer meals and gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), well-marbled
  • 1 cup BBQ sauce (smoky, slightly sweet, e.g., Sweet Baby Ray’s)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Sandwich buns (soft brioche or potato rolls)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 2 green onions, thinly sliced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions

  1. Trim excess fat from the pork shoulder but leave some for flavor. Pat dry with paper towels.
  2. Mix garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub the spice blend evenly over the pork (about 5 minutes).
  3. Place the seasoned pork shoulder into the slow cooker.
  4. In a separate bowl, whisk together BBQ sauce, apple cider vinegar, and brown sugar until smooth. Pour over the pork, coating well.
  5. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until pork is tender and shreds easily (internal temp ~195°F).
  6. Transfer pork to a plate or tray and shred with two forks or meat claws. Discard large fat chunks.
  7. Return shredded pork to the slow cooker and stir into the cooking juices to absorb flavor. Keep warm.
  8. For the coleslaw, combine shredded green and red cabbage, carrot, and green onions in a large bowl.
  9. Whisk apple cider vinegar, olive oil, honey, salt, and pepper in a small bowl. Pour dressing over veggies and toss to coat evenly. Refrigerate until serving.
  10. Lightly toast sandwich buns if desired.
  11. Assemble sandwiches by piling pulled pork on bottom buns, spooning some cooking juices over, topping with crispy coleslaw, and capping with top buns.
  12. Serve immediately, optionally with sides like sautéed green beans or fresh salad.

Notes

If coleslaw looks watery after sitting, drain excess liquid before assembling. Keep extra BBQ sauce nearby for dunking or drizzling. For gluten-free, use gluten-free buns or lettuce wraps. Slow cooker times vary; check pork early to avoid drying out. Can cook pork in Dutch oven at 300°F for 4-5 hours as alternative. Toast buns before serving to prevent sogginess.

Nutrition

Keywords: BBQ pulled pork, pulled pork sandwich, slow cooker pulled pork, crispy coleslaw, summer meals, easy BBQ recipe, family dinner, slow cooker recipe

Find it online: https://blairrecipes.com/tender-bbq-pulled-pork-sandwiches-recipe-with-easy-crispy-coleslaw-for-perfect-summer-meals/