Your New Favorite Comfort Food

Ever walked by a BBQ joint and caught a whiff of smoky, savory goodness? That’s exactly what you’ll get with these Easy Pulled Pork Sandwiches with Coleslaw! This recipe is not only a crowd-pleaser but also a breeze to whip up, making mealtime feel like a celebration without any of the hassle. Seriously, who wouldn’t want a plate piled high with tender, juicy pulled pork and crunchy coleslaw? 💖

Why Make This Recipe

If you’re on the hunt for a meal that’s as easy as pie (but way more delicious), this dish is for you! Here’s why you’ll absolutely love these sandwiches:

Easy cleanup: One pot and you’re done—what’s not to love?
Budget-friendly: A pork shoulder goes a long way, and the toppings are simple and inexpensive.
Family-approved: Kids (and adults) will fight over the last bite. Seriously!

Ingredients

You don’t need fancy stuff—just these basics!

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)
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
6 sandwich buns or brioche rolls (toasted)
Pickles (optional)
Extra BBQ sauce (optional)

Directions

Let’s get cooking! Follow these simple steps:

Season the Pork: Rub your pork shoulder with kosher salt, pepper, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne (if you dare).
Load the Crockpot: Place the seasoned pork in the crockpot with chicken broth, sliced onion, brown sugar, and apple cider vinegar.
Shred the Pork: After cooking, shred that tender pork with a fork. It should fall apart like a dream!
Make the Coleslaw: Mix shredded green and purple cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Toss it all together until combined.
Toast the Buns: Give those sandwiches a little love by toasting the buns until golden.
Assemble: Load your bun with pulled pork, spoon on coleslaw, and add pickles and extra BBQ sauce if you like it saucy!

How to Make Easy Pulled Pork Sandwiches with Coleslaw (Overview)

Making these sandwiches is about as easy as it gets! It starts with seasoning your pork shoulder like a flavor master. Then just toss it in the crockpot, let it do its magic, and shred once it’s cooked. Meanwhile, whip up a creamy coleslaw that’s perfectly crunchy. Don’t skip toasting those buns—they add the perfect crispy touch against the juicy pork! 🔥

How to Serve Easy Pulled Pork Sandwiches with Coleslaw

Now it’s time to dig in! Serve your sandwiches open-faced for an extra mouthwatering experience. The contrast of pulled pork’s richness and the crunch of coleslaw creates a heavenly bite. Drizzle with additional BBQ sauce for a beautiful, glistening finish. Maybe throw in a side of potato chips for some added crunch? Heaven in every bite!

How to Store Easy Pulled Pork Sandwiches with Coleslaw

Got leftovers? Lucky you! These sandwiches will keep in the fridge for about 3-4 days. You can also freeze the pulled pork for 2-3 months—just make sure to separate it from the coleslaw to maintain that crunchy texture. Reheat gently in the microwave or on the stovetop, ensuring it stays juicy.

Tips to Make Easy Pulled Pork Sandwiches with Coleslaw

Here are a few pro tips to step up your pulled pork game:

Get spicy: If you’re feeling adventurous, add extra cayenne to the pork rub for a nice kick!
Coleslaw variations: Swap the mayonnaise for Greek yogurt for a lighter twist.
Make it ahead: Prep the pork the night before and just let it heat up the day of! #MealPrepWin

Variation

Feeling like mixing things up? Try using different sauces like honey mustard or even a teriyaki glaze. You can also make this dish vegan by substituting with jackfruit, seasoned and slow-cooked the same way—it’s a great meat alternative!

FAQs

1. Can I use a different cut of meat?
Absolutely! You can try chicken, beef, or even turkey—just adjust the cooking time accordingly.

2. How far in advance can I make it?
You can prepare the pork up to 2 days in advance, just store it in the fridge and reheat when ready to serve!

3. Is it possible to make the coleslaw ahead of time?
Totally! Just keep it in an airtight container and it’ll stay fresh for about 2 days in the fridge.

📌 Pin this recipe for your next cozy dinner night!