If you’re craving a hearty, flavor-packed meal that feels like a warm hug, then this Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe is exactly what you need. Picture tender, fall-apart pork shoulder slow-cooked to perfection, coated in a tangy, sweet homemade BBQ sauce, and topped with fresh, crisp coleslaw all nestled in a soft bread roll. It’s a delightful combination of textures and flavors that come together effortlessly with a slow cooker doing the magic while you relax. This recipe brings together simple ingredients but results in a show-stopping sandwich that feels like a celebration in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in how straightforward the ingredients are, yet how each component plays a vital role in building layers of flavor, texture, and color that make these sandwiches unforgettable. From the spice rub balancing warmth and depth, to the tangy coleslaw adding freshness, every ingredient is essential.
- 2 tbsp brown sugar: Adds sweetness and helps caramelize the pork’s surface during roasting.
- 2 tsp paprika powder: Brings a smoky depth and vibrant color to the pork rub.
- 1 tsp onion powder: Enhances savory notes without dominating the dish.
- 1 tsp garlic powder: Gives a warm, aromatic punch that accents the pork beautifully.
- 1/2 tsp cumin powder: Adds an earthy, slightly nutty background flavor.
- 3/4 tsp mustard powder: A subtle tang that lifts the seasoning mix.
- 1 tsp salt: Essential for seasoning and drawing out the pork’s natural flavors.
- 1/2 tsp black pepper: Provides a gentle heat that balances the sweet elements.
- 1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless: The star of the show, perfect for slow cooking until tender.
- 3/4 cup apple cider or apple juice: Adds moisture and a hint of sweetness to keep the pork juicy.
- 6 – 8 bread rolls: Soft and slightly chewy rolls for holding your pulled pork masterpiece.
- 1 cup pork juices from slow cooker: Used in making the BBQ sauce, bringing intense pork flavor.
- 2 1/2 cups ketchup: Forms the base of the tangy BBQ sauce.
- 1/2 cup apple cider vinegar: Balances sweetness with acidity in the sauce.
- 2/3 cup brown sugar: Sweetens and thickens the barbecue sauce.
- 1 1/2 tsp each black pepper, onion (or garlic powder), mustard powder: Adds layers of seasoning to the sauce.
- 1 tbsp lemon juice: Brightens the overall BBQ sauce flavor.
- 1 tbsp Worcestershire sauce: Adds umami and a subtle depth to the sauce.
- 1 quantity Coleslaw: Brings a crisp freshness and creamy texture to each sandwich.
How to Make Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe
Step 1: Prepare and Rub the Pork
Begin by mixing all the dry spices and brown sugar to create your flavorful rub. Generously coat the pork shoulder with this spice mixture, ensuring every nook and cranny is covered. If you have the time, let it marinate for about an hour — this lets the spices really infuse into the meat, making each bite pop with flavor.
Step 2: Slow Cook the Pork
Place your rubbed pork shoulder into the slow cooker and pour over the apple cider or juice. Set it to cook on low for 8 hours, allowing the pork to slowly break down into tender, juicy perfection. If you’re in a bit of a hurry, a pressure cooker alternative can handle this in about 1 hour and 30 minutes on high. The long, slow cooking process is what makes the pork so irresistibly soft and ready to be shredded.
Step 3: Remove and Reserve Juices
Once cooked, carefully remove the pork from the slow cooker and place it in a roasting pan. Don’t discard the cooking liquid — you’ll use this flavorful juice to make your BBQ sauce, so set it aside.
Step 4: Optional Roasting for Extra Flavor
If you want your pork to have a slightly crispy, caramelized crust, pop it in the oven at 180°C (350°F) for 20 to 30 minutes. This step is optional but highly recommended as it adds beautiful texture and depth to the meat before shredding.
Step 5: Shred the Pork
Grab two forks and shred the pork shoulder into bite-sized pieces. It should effortlessly fall apart because of the slow cooking magic. This step is where you’ll see just how tender your meat has become — perfect for piling onto rolls.
Step 6: Make and Toss with BBQ Sauce
To create the BBQ sauce, combine the reserved pork juices with ketchup, vinegar, brown sugar, spices, lemon juice, and Worcestershire sauce in a saucepan. Simmer gently until thickened. Toss the shredded pork in as much sauce as you like. The sauce lightly coats the pork, adding tangy, sweet, and smoky notes without drowning out the meat’s natural flavor. Save a little sauce for serving on the side.
Step 7: Assemble the Sandwiches
Warm your bread rolls and generously pile on the sauced pulled pork. Top each sandwich with a helping of fresh coleslaw, which provides the perfect crunchy contrast and a cool, creamy finish. Setting up a sandwich bar lets everyone build their own, making it both fun and interactive.
How to Serve Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe
Garnishes
For an extra special touch, add sliced pickles or jalapeños on top to bring in a pop of acidity and heat. A sprinkling of fresh chopped parsley or chives brightens the presentation and flavor. These little accents not only add visual appeal but boost the taste with complementary sharpness and freshness.
Side Dishes
Classic sides like crispy sweet potato fries or baked potato wedges pair beautifully with the rich and savory pulled pork. A simple green salad dressed with vinaigrette adds a refreshing counterpoint, while baked beans embrace the traditional BBQ vibe, rounding out the meal perfectly.
Creative Ways to Present
Take your Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe up a notch by serving the pulled pork over cornbread or in lettuce cups for a lighter twist. For parties, turn the sandwiches into sliders on mini buns, letting guests sample without filling up too fast. You can even layer the pork and coleslaw inside baked potatoes for a comforting, innovative variation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pulled pork, BBQ sauce, and coleslaw stored separately in airtight containers in the refrigerator for up to 3-4 days. This allows you to maintain the best texture and flavor when reheating or assembling sandwiches later.
Freezing
Slow Cooker BBQ Pulled Pork sandwiches reheat beautifully from frozen. Freeze shredded pork mixed with BBQ sauce in sealed freezer bags or containers for up to 3 months. Coleslaw is best made fresh but you can prepare the dressing in advance and keep it separately chilled.
Reheating
To reheat pulled pork, gently warm it in a saucepan over low heat or microwave in short bursts to avoid drying it out. Add a splash of water or reserved BBQ sauce to retain moisture. Toast your rolls just before serving so they stay soft and fresh.
FAQs
Can I use a different cut of pork?
Absolutely! Pork shoulder or pork butt are ideal because of their fat content and tenderness after slow cooking, but you could also try pork loin if you prefer leaner meat. Just note that leaner cuts may not be as juicy or tender.
How long can I keep the coleslaw fresh?
Keep coleslaw stored in the fridge and enjoy it within 2-3 days for optimal crunch and flavor. The vegetables can start to soften as they sit in the dressing, so fresh is definitely best.
Is the BBQ sauce spicy?
This recipe leans more toward sweet and tangy with mild spices, making it approachable for all palates. Feel free to add chili powder or hot sauce if you want a spicy kick!
Can I make this recipe in advance for a party?
Yes! You can prepare the pulled pork and BBQ sauce a day ahead and warm them up before serving. Keep the coleslaw fresh by preparing or dressing it just before serving to retain its crispness.
What’s the best type of bread for these sandwiches?
Soft, slightly chewy rolls like brioche or potato buns work beautifully because they hold the pork and sauce without falling apart. Avoid overly crusty breads that won’t soak up the flavors as well.
Final Thoughts
There’s something truly special about slow-cooked meals that fill your home with comforting aromas and deliver unbeatable flavor. This Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe is no exception — it brings together an irresistible combination of tender meat, tangy sauce, and crunchy slaw that’s perfect for any occasion. Give it a try, and I promise you’ll find yourself reaching for that slow cooker again and again!
Print
Slow Cooker BBQ Pulled Pork Sandwiches with Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 to 8 sandwiches
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker BBQ Pulled Pork Sandwich recipe features tender, fall-apart pork shoulder cooked low and slow with a homemade spice rub and apple cider, then shredded and tossed in a rich, tangy BBQ sauce. Perfectly served on warm bread rolls with crisp coleslaw for a classic and satisfying meal.
Ingredients
Rub
- 2 tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin powder
- 3/4 tsp mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
Meat and Cooking Liquid
- 1.5 – 2.2 kg (3 – 4.5 lb) pork shoulder or butt, skinless and boneless
- 3/4 cup apple cider or apple juice
BBQ Sauce
- 1 cup pork juices from slow cooker, once cooked
- 2 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar
- 1 1/2 tsp black pepper
- 1 1/2 tsp onion powder (or garlic powder)
- 1 1/2 tsp mustard powder
- 1 tbsp lemon juice
- 1 tbsp Worcestershire sauce
To Serve
- 6 – 8 bread rolls, warmed
- 1 quantity Coleslaw
Instructions
- Prepare the Rub: In a bowl, mix together brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper to create a flavorful rub.
- Apply and Marinate: Rub the spice mixture all over the pork shoulder evenly. For more intense flavor, optionally marinate the pork for 1 hour in the refrigerator.
- Slow Cook the Pork: Place the pork into the slow cooker and pour apple cider or apple juice over it. Cook on low for 8 hours or alternatively use a pressure cooker and cook on high for 1 hour 30 minutes until the pork is tender and easily shreddable.
- Remove and Reserve Liquid: Carefully take the pork out of the slow cooker and transfer it to a roasting pan; set aside the cooking liquid for the BBQ sauce.
- Optional Roasting for Crispness: For a nice browned exterior, roast the pork in a preheated oven at 180°C (350°F) for 20-30 minutes until golden and slightly crisp.
- Shred the Pork: Using two forks, pull the pork apart into shreds. It should easily fall apart due to the slow cooking.
- Make BBQ Sauce: In a saucepan, combine the reserved pork juices, ketchup, apple cider vinegar, brown sugar, black pepper, onion powder, mustard powder, lemon juice, and Worcestershire sauce. Simmer gently until the sauce thickens slightly.
- Toss Pork in Sauce: Mix the shredded pork with the BBQ sauce thoroughly, coating it well but not overly wet. Reserve some sauce to serve alongside if desired.
- Assemble Sandwiches: Pile the sauced pork onto warmed bread rolls and top generously with coleslaw. Offer extra sauce on the side for added flavor.
Notes
- Note 1: Use skinless and boneless pork shoulder or butt for the best texture and easy shredding.
- Note 2: Apple cider gives a richer flavor, but apple juice is a good substitute.
- Note 3: Slow cooking on low for 8 hours yields tender pork; pressure cooking can be used to reduce time significantly.
- Note 4: Roasting after slow cooking is optional but adds a delicious caramelized crust.
