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BBQ Pulled Pork Sandwiches with Coleslaw

BBQ Pulled Pork Sandwiches with Coleslaw

Savor the ultimate comfort food with BBQ Pulled Pork Sandwiches with Coleslaw. Juicy pork, tangy slaw, and smoky flavors make this recipe a crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 7 hours 40 minutes
Servings: 8 sandwiches
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lbs pork shoulder
  • 1 cup BBQ sauce homemade or store-bought
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 8 hamburger buns

Equipment

  • Mixing bowls
  • Whisk
  • Tongs
  • Slow cooker or Dutch oven
  • Slicing knife

Method
 

  1. Pat the pork shoulder dry with paper towels and rub with smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Place the pork in a slow cooker or Dutch oven and cook on low for 6-8 hours or in an Instant Pot for 1.5 hours.
  3. In a large bowl, combine shredded cabbage and carrots.
  4. In a smaller bowl, whisk together mayonnaise, apple cider vinegar, and sugar, then pour dressing over the cabbage mixture and mix well.
  5. After the pork is cooked and fork-tender, remove it from the pot and let it rest for 10 minutes.
  6. Shred the pork using two forks and mix it with BBQ sauce.
  7. Toast the hamburger buns lightly and assemble the sandwiches with the shredded pork and coleslaw.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 3IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

For a lighter option, try using chicken thighs or swap mayonnaise for Greek yogurt in the coleslaw. Store leftover pork and coleslaw in airtight containers separately. The pork can last up to 4 days in the fridge, while the coleslaw lasts about 3 days. If you made a large batch, freeze the pork in portion-sized bags for up to 3 months and reheat gently. Avoid freezing the coleslaw. If you want extra flavor, add a splash of liquid smoke to the pork during cooking.
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