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Easy Pulled Pork Sandwiches with Coleslaw

Tender pulled pork seasoned to perfection, served on toasted buns with a crunchy coleslaw for a perfect comfort food experience.
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Temps de préparation 15 minutes
Temps de cuisson 8 heures
Temps total 8 heures 15 minutes
Portions: 6 sandwiches
Type de plat: Main Course, Sandwich
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingrédients
  

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

Method
 

Preparation
  1. Rub your pork shoulder with kosher salt, pepper, smoked paprika, garlic powder, onion powder, ground cumin, and cayenne (if desired).
  2. Place the seasoned pork in the crockpot with chicken broth, sliced onion, brown sugar, and apple cider vinegar.
Cooking
  1. Cook in the crockpot for 8 hours on low.
  2. After cooking, shred the pork with a fork.
Make the Coleslaw
  1. In a large bowl, mix shredded green and purple cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Toss until combined.
Assembly
  1. Toast the buns until golden.
  2. Load your bun with pulled pork, spoon on coleslaw, and add pickles and extra BBQ sauce if desired.

Notes

Leftovers will keep in the fridge for about 3-4 days. Freeze the pulled pork for 2-3 months, separating it from the coleslaw to maintain texture. Reheat gently to ensure juiciness. Try Greek yogurt instead of mayo for a lighter coleslaw.